Recipe courtesy Dean Kanuit, executive chef, Glencoe Club
Photo by Ingrid Kuenzel
2 boneless lamb loins, trimmed (a butcher can do this for you)
2 tsp (10 mL) olive oil
150 g haricot vert, cleaned and trimmed
1 bunch green onions, thinly sliced on a bias
100 g snow peas, stemmed and seamed
3 baby hearts of Romaine lettuce, trimmed and quartered
1 cup (250 mL) chicken stock, low sodium
2 Tbs (30 mL) chopped fresh mint
To taste, sea salt and cracked black pepper
- Season the lamb loins with salt and pepper. In a large sauté pan, heat 1 tsp (5 mL) olive oil, add lamb and sear 3 minutes per side until nicely browned, remove and set aside to rest.
- In the sauté pan, add 1 tsp (5 mL) olive oil and the haricot vert; sauté for 30 seconds until glossy. Add remaining vegetables and chicken stock. Season with salt and pepper.
- Bring to a simmer and cook 2-3 minutes, then add fresh mint and remove from heat.
- Slice the lamb, present in shallow bowls with vegetables, and drizzle with the pan and resting juices.