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Harissa Pan-Seared Lamb Loin

Harissa Pan-Seared Lamb Loin

Slices of perfectly seared loin of lamb paired with ratatouille and ancient grain pilaf, finished with a harissa-scented butter sauce.

What You'll Need

Recipe Ingredients
  Harissa Pan-Seared Lamb Loin - Sub-recipe (serves 1)
2 tsp. Oil, grapeseed
6 oz. Lamb, loin, boneless, domestic
2 tsp. Salt, kosher
1 tsp. Pepper, black, ground
4 oz. Ancient grain pilaf (see sub-recipe)
4 oz. Ratatouille (see sub-recipe)
2 oz. Custom Culinary® Frozen Beurre Blanc Sauce
1 oz. Custom Culinary® Harissa
2 tsp. Chives, fresh, minced
   
  Ancient Pilaf - Sub-recipe (serves 24)
2 oz. Oil, grapeseed
6 oz. Carrots, peeled, small-diced
8 oz. Celery, small-diced
8 oz. Shallots, small-diced
1 oz. Custom Culinary® Roasted Garlic Flavor Concentrate
4 lbs. Quinoa, pre-cooked
2 - 4 oz. Water
.2 oz. Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate
4 oz. Parsley, chopped
2 oz. Thyme, fresh, leaves, chopped
   
  Ratatouille - Sub-recipe (serves 6)
2 oz. Oil-Extra Virgin
5 oz. Eggplant, peeled, medium dice
2 oz. Onion, Spanish, peeled, medium dice
½ oz. Garlic, fresh, chopped
4 oz. Squash, zucchini, medium diced
4 oz. Squash, summer, medium diced
4 oz. Tomatoes, whole, canned, slightly crushed
1 oz. Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate
2 oz. Water, tap
2 oz. Basil, fresh leaves, chopped
1 oz. Parsley, Italian, chopped
1 tsp. Pepper, ground
PREPARATION

Harissa Pan-Seared Lamb Loin
  1. In a small saucepan, warm the butter sauce and half of the harissa sauce, saving the other half of the harissa for plating.      
  2. To prepare the lamb, preheat a small sauté pan over high heat for 2-4 minutes or until the pan is ready for aggressive searing.
  3. While the pan is preheating, season the lamb loin on all sides with salt and pepper.          
  4. Add the grapeseed oil to the pan. Add the lamb, searing for 2-4 minutes on each side, depending on desired doneness.      
  5. Once the lamb is cooked to your specifications, remove from the pan, and allow the lamb to rest for up to 5 minutes.          
  6. Slice the lamb in ½” slices or desired cuts for your plating.    
  7. To plate: place a mound of pilaf at one side of the plate, and a spoonful of the ratatouille on the other.  
  8. Arrange the lamb around the pilaf, finishing the plate with a ladle of the harissa beurre blanc.
  9. Garnish with small accents of the remaining harissa and chives.      
           
Ancient Pilaf (Sub-Recipe)
  1. Preheat a medium saucepan or rondo over medium-high heat for 1-2 minutes.     
  2. Add the oil and vegetables into the pan cooking until the onions are translucent. Add the garlic base and cook in the pan until the base is well incorporated into the mixture.     
  3. Add the rest of the ingredients into the pan, stirring to combine.     
  4. Bring the entire up to at least 155° F. 
  5. Serve immediately.     
           
Ratatouille (Sub-Recipe)
  1. Preheat a medium saucepan or rondo over medium-high heat for 1-2 minutes.     
  2. Add the oil and eggplant. Brown the eggplant, making sure it is tender before adding the next ingredients.     
  3. Add onions into the pan, cooking until the onions are translucent.
  4. Add the garlic and cook in the hot pan until the garlic is fragrant and softened.    
  5. Add the rest of the ingredients into the pan, stirring to combine.
  6. Bring the entire mixture to a simmer.  
  7. Lower the heat to medium-low.         
  8. Cook the mixture until all the vegetables are cooked through, excess moisture is reduced to a saucier consistency, and the flavors have melded.