Coriander Cured Loin of Lamb with
Frisse and Grilled Radicchio Salad
By Chef David Holben, Culpeppers,
Atkins Ranch Natural Lamb
Nueske’s Applewood Smoked Bacon
Sauces made with CulinArte’
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
the Red Wine Sauce:
8 oz Red Wine
3 each Cracked Pepper Corns
1 each Shallot (chopped fine)
4 oz CulinArte’ Veal Glace
1 tbls. Butter, unsalted
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
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.
in a 350-degree oven for about five to eight minutes or until
medium rare. Let stand five minutes before serving.
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.
over mesquite until charred and somewhat tender. Remove the
core and cut into 1/2 inch slices.
the matchstick potatoes in 350-degree peanut oil until brown
and crispy. Remove to a paper towel to drain.
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.
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
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