American Lamb Niçoise Salad
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Credit: Edward Leonard, CMC, WGMC, AAC, Vice President Culinary Education, Corporate Chef, Le Cordon Bleu North America, Schaumburg, Ill.
The National Culinary Review, June 2012
From the Chef
“Courtesy of American Lamb Board”
1 American lamb loin, boneless
½ cup pesto
1 T. olive oil
Kosher salt and freshly ground pepper, to taste
2 T. rice wine vinegar
2 T. pear vinegar
2 t. Dijon-style mustard
Sea salt and freshly ground pepper, to taste
2 t. minced fresh basil
9 T. extra virgin olive oil
¾ lb. French green beans, lightly blanched in boiling salted water
18 fingerling creamer potatoes, halved, boiled, peeled
1/3 cup niçoise or black olives
18 grape tomatoes, peeled
12 white anchovies
3 eggs, hard-boiled, quartered
1. Split open and flatten loin. Spread with pesto. Roll up; tie. Rub with olive oil; season with kosher salt and pepper. Roast at 375°F until medium-rare. Remove; let rest 10 minutes.
2. Combine rice wine and pear vinegars, mustard, sea salt, pepper and basil. Whisk until incorporated. Whisking vigorously, drizzle in extra virgin olive oil. Reserve 6 T. for service.
3. Place beans, potatoes, olives and tomatoes in bowl; gently toss with remaining dressing, or as needed. 4) To serve: Untie and slice lamb. Divide vegetables among 6 plates; top with lamb. Garnish with anchovies and egg. Drizzle each salad with 1 T. reserved dressing.
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