Pan Roasted Lamb Loin with Arugula Salad and Beet Coulis

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A truly outstanding combination of flavors and textures. The tender lamb is served on a bed of arugula with stunningly colored beet coulis and walnuts. Crumbled cheese finishes the dish off.

Ingredients

6 medium red beets, scrubbed
10 garlic cloves
1⁄2 cup water
2 tbsp. lemon juice
4 tsp. balsamic vinegar
4 lamb loins
2 tbsp. olive oil
1 lb. arugula, washed and stemmed
2⁄3 cup olive oil
1 cup walnut pieces, toasted
1 cup gorgonzola cheese, crumbled
 

Steps

  1. Wrap beets and garlic in foil and roast in a hot oven until tender, approx. 1 hr. Cool and chop beets. In a blender, puree beets, water, lemon juice and balsamic vinegar until smooth. Season to taste; reserve.
  2. Season lamb. In a skillet over high heat, sear lamb on all sides in hot olive oil. Transfer the pan to a 400° F oven and roast until medium rare to medium. Remove lamb from pan and slice on the bias.
  3. In a large bowl, toss arugula with olive oil and salt to taste. Mound arugula in the center of plate and fan lamb slices around arugula. Drizzle with beet coulis and sprinkle with walnuts and gorgonzola.
     
Source: Chef Tara Thomas

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources