CUMIN-ROASTED LAMB SALAD WITH RAISIN VINAIGRETTE
Paul E Vanderpool Jr
ingredients
- Raisin juice concentrate 7 Oz
- Vegetable broth 3 Oz
- Kosher salt pinch
- Rice wine vinegar 2 TBS
- Canola oil 2 TBS, plus as needed
- Raisin paste 2 TBS
- Lamb, top round, 20-Oz 1 each
- Cumin, toasted, crushed as needed
- Freshly ground black pepper as needed
- Shiitake mushrooms, 1/8-inch dice 6 Oz
- Spring mix greens 16 Oz
- Apricots, dried 3 Oz
- Blackberries 2 Oz
- Raspberries 2 Oz
- Figs, dried, sliced 2 Oz
directions
- 1
1. Combine 3 ounces raisin juice concentrate, broth, salt, vinegar, 2 tablespoons oil and raisin paste in a blender. With machine running, slowly drizzle in additional oil to emulsify as needed. Reserve.
- 2
2. Cut top round into 4 long roasts and rub with 2 ounces raisin juice concentrate. Sprinkle roasts with toasted cumin and pepper. Sear roasts in a hot pan, then roast to an internal temperature of 135 degrees F. Reserve.
- 3
3. Sauté mushrooms and toss in raisin juice concentrate. Reserve.
- 4
4. Arrange greens on a serving plate. Top greens with apricots and berries and top with sautéed mushrooms.
- 5
5. Thinly slice roast into medallions and arrange medallions in front of salad. Drizzle lamb and salad with reserved vinaigrette and garnish with sliced figs.
Source: Paul E Vanderpool Jr
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