Loin of Lamb with Spring Vegetables

Yield: Serves 4

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


  1. 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.
  2. 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.
  3. Bring to a simmer and cook 2-3 minutes, then add fresh mint and remove from heat.
  4. Slice the lamb, present in shallow bowls with vegetables, and drizzle with the pan and resting juices.

Pin It on Pinterest