Mint Coriander Cured Loin of Lamb with
Frisse and Grilled Radicchio Salad
By Chef David Holben, Culpeppers, Dallas, TX

Made with:
Atkins Ranch Natural Lamb
Nueske’s Applewood Smoked Bacon
Sauces made with CulinArte’

Entrée Serves 4

Ingredients:
4 Lamb loins
1/4 cup Mint-Coriander cure*
5 Slices Applewood Smoked Bacon (cut into julienne strips)
1 bunch Frisse (white interior only)
1 head Radicchio (cut into quarters)
1 cup Fresh English Peas
1 cup Fresh Fava Beans
1/4 cup Balsamic Vinegar
1 each Baking Potato (peeled and cut into matchsticks)
1/4 cup Italian Parsley Leaves
1 each Roma Tomato (remove outside meat and cut into small dice)

For the Red Wine Sauce:
8 oz Red Wine
Parsley Stems
3 each Cracked Pepper Corns
1 each Shallot (chopped fine)
4 oz CulinArte’ Veal Glace
1 tbls. Butter, unsalted

Procedure:
Reduce the red wine, parsley stems, peppercorns and shallots by two-thirds. Add the CulinArte’ Veal Glace and reduce for one minute until the sauce coats the back of a spoon. Do not reduce too far as the sauce will become sticky in consistency as it is extremely concentrated. Strain through a fine sieve back into a small saucepan. Whisk in the butter. Season with salt and pepper.

* For the Cure
1/4 cup Cracked Black Pepper
8 each Garlic Cloves
1/4 cup Brown Sugar
1 TBL Kosher Salt
1/4 cup Mint, chopped
2 tbls. Coriander (toasted & ground fine)
1/4 cup Sage, chopped
1/4 cup Olive Oil

Procedure:
Purée all ingredients in a food processor until incorporated. Cure should be sticky and pliable. Add extra oil if mixture seems too dry.
Coat the Atkins Ranch Natural Lamb with the cure, lightly on all sides. Let lamb rest in the refrigerator for three to four hours. Sear the lamb in a small amount of olive oil over high heat.

Place in a 350-degree oven for about five to eight minutes or until medium rare. Let stand five minutes before serving.

Pick the white center out of the frisse and break into bite-size pieces. Wash in cold water and dry in a salad spinner. Brush the radicchio with olive oil, season with salt and pepper.

Grill over mesquite until charred and somewhat tender. Remove the core and cut into 1/2 inch slices.

Fry the matchstick potatoes in 350-degree peanut oil until brown and crispy. Remove to a paper towel to drain.

Bring two quarts of salted water to a boil. Cooked the shelled peas for one to two minutes. Remove to ice water. Add the fava beans to the boiling water and cook for one minute until the outside skin starts to wrinkle. Place in the ice water. When cool, remove the outside skin.

Render the Applewood Smoked Bacon until it just starts to get crispy, but is still soft. Add the peas, fava beans and tomatoes. Then season with salt and pepper. Stir in the balsamic vinegar. Toss the frisse and radicchio with the vegetables. At the end add the matchstick potatoes. Divide the salad equally between the four plates, placing it in the center of the plate. Slice the lamb thinly lengthwise. Arrange it around the plate and drizzle with the red wine sauce. Sprinkle with the Italian parsley.

Chef Recipes:
Chicken Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce

Mint Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad

Pork Sandwich with Chipotle Slaw

Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster-White Cheddar Sauce

Other Related Links:
Great Chefs in the Great State of Texas