Seared Lamb Loin with Butternut Squash Polenta and Fresh Okra Salad

For the lamb loin:

2 lb lamb loin, whole (venison loin works very nicely as well)
1 tsp Ras el Hanout seasoning
Salt and pepper to taste

Rub the lamb loin with Ras el Hanout, salt and pepper. In cast iron or stainless, sear over high heat. Let the lamb rest while you cook everything else and then sear it again ten minutes before serving.

For the polenta:

1 cup corn meal Polenta
1 cup roasted butternut squash
2 tbsp butter
1 qt chicken stock
Salt and pepper to taste

In a large pot, bring the stock to a boil. Gradually whisk in the corn meal and reduce the heat to a  simmer. Continue to stir until the polenta becomes creamy. Add salt, pepper, butter and squash and  cook until the mixture is very thick. Pour into a buttered cake pan and refrigerate until the polenta sets. Once it sets, remove the polenta from the fridge, cut into squares or rounds and saute in butter or olive  oil.

For the orka salad:

2 cups okra, sliced very thinly and rinsed (seeds should rinse out)
1 tbsp rice wine vinegar
1 tbsp honey
1 tbsp walnut oil
1 tsp mustard powder
Salt and pepper to taste

In a large mixing bowl whisk together the honey, mustard powder, vinegar, salt, pepper and oil. Toss  the okra in the dressing and refrigerate for one hour.

Plating instructions:

Place a polenta ring in the center of the plate and top it with slices of the lamb. Arrange the okra to one side, garnish with cherry tomato and sauce with a little of the leftover vinaigrette from the salad.

 

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