Description:
This dish looks, and is, very simple. The flavors, however, are superb. We love the juiciness of the lamb loin (buy the very best quality you can find!), paired with the tangy bite of the wasabi greens. Try this for a simple summertime supper on the patio with a glass of wine and a crusty loaf of bread, and you're all set...
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Ingredients: Print Ingredients
1 8-10 oz. lamb loin
1 tblsp. butter
2 tsp. soy sauce
2 cups baby arugula
Dressing for arugula:
1 tsp. dry wasabi powder mixed with 2 tblsp. water to form paste
3 tblsp. good mayonnaise
2 tblsp. finely diced cilantro
2 tsp, lime juice
1 tsp. olive oil
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Prepare:
In a heavy cast iron skillet, sear the lamb loin on each side for 3-4 minutes. Remove from pan. Place the butter into the pan with the lamb juices and heat until sizzling; add soy sauce. Reduce for 1-2 minutes; remove from heat.
In a bowl, toss together the baby arugula with the wasabi dressing.
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How To Serve:
Divide the salad between two serving plates; place in a mound in the center of each plate. Slice the lamb loin into 1/4" thick rounds and arrange in a circle around the salad. Drizzle the soy reduction over the lamb. Serve immediately.
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