A great perk of working at Locals is getting the chance to try varietals I haven’t had a lot of exposure to, and my chef brain always starts ticking over as I taste, looking for the food match which will surprise and delight.
As I tasted through our Pendelton range of wines (and what a range it is, Mourvedre, Cabernet, Petite Sirah and more) with wine maker Michall, we had our only divergence when it came to the Petite Sirah, Michael thought a nice Rib Eye would do just fine, but my brain said lamb, being the amicable wine maker he is Michall said he was always open to new interpretations, especially if it meant a dinner invitation!
The wine is the first Estate Petite Sirah from Michalls own vineyards and it bears the name of the Pendleton’s daughter, Leslie. Rich concentrated fruit bears witness to careful vineyard management and elegant wine making. I took the liberty of decanting the bottle I took home and adding just a dash to the rich lamb jus which finished off the dish and it was a rewarding decision on both counts. The wine opened up to reveal supple leather notes, a hint of violets and pepper and the dash in the jus tied it all together.
Lamb loin is not a cut seen often in the US but a chat with your butcher should make it possible to obtain. If not just ask for saddle and go from there!
As always the local farmers market was my port of call and once I had gathered up my lovely veggies and lamb it was homeward bound to get ready for my dinner party (sorry Michall but we could only fit 6 around the table!)
I can’t emphasize enough to serve your lamb pink and to give it a good long rest before serving. 15 minutes in a warm location is best.
Lamb Loin with Beluga Lentils roasted veggies and Petite Sirah jus – serves 6
YOU WILL NEED A CAST IRON SKILLET OR PLATE AND A NICE HOT BARBECUE FOR THIS ONE
Lamb
2lb Lamb Loin (boneless)
10 sprigs thyme
4 bay laurel leaves
¼ cup good olive oil
Place the lamb into a baking dish and drizzle the olive oil over the lamb and cover with thyme and bay leaves(cut the bay leaves in half) marinade at room temperature for 1 hour.
See below for cooking instructions
Lentils
4 cups of good quality chicken stock
1 ½ cups black lentils (sometimes called French or Beluga)
1 onion
1 tsp cumin seeds
2 tsp coriander seeds
2 tbls Olive Oil
Black pepper and sea salt to taste
OPTIONAL – 1 cup tomato sugo (homemade if possible)
Dice the onion and sauté with olive oil until soft. Using a mortar and pestle crush the seeds and add to the onion and sauté for another few minutes. Add the lentils and stock and season with salt and pepper. Let cook until lentils are soft about 45 minutes on simmer. Add the tomato sugo at the end if you are using. Let the lentils stand in a warm place.
Veggies
1 bulb fennel
½ lb cauliflower
½ lb green beans
1 bunch baby carrots
1 clove garlic
½ cup Extra Virgin Olive Oil
Clean and slice the fennel, cauliflower and beans into ½ inch pieces. Cut the baby carrots in half if they are fat or leave whole if slim. Slice the garlic thinly and toss everything together in a large bowl with olive oil and season with salt and pepper.
To finish
Heat to very hot the cast iron plate or a skillet large enough to hold all the lamb.
Remove the herbs from the lamb loin and season the lamb with sea salt and pepper.
Sear the lamb on each side for 5-8 minutes depending on the thickness. Remove the lamb when cooked and place on a plate to rest in a warm place for 15 minutes. (I heat my oven to 140f and then turn it off)
Keep the cast iron on the barbecue and let it get hot before placing the veggies on the plate. Toss the vegetables several times and cook for approximately 12 minutes. They veggies should be cooked al dente at this point. Place into a bowl and keep warm.
Jus
2 cups good beef stock
½ cup Petite Sirah
Reduce back to ½ cup total
Add juices from rested lamb
1 tablespoon cold butter whisked in just before serving
Pour the Petite Sirah into wineglasses!
Place the lentils on the plate
Slice the lamb on the bias and place on top of the lentils
Nestle the veggies next to the lamb
Top with the warm jus