Subj : St. Corona 02
To   : All
From : Dave Drum
Date : Thu May 13 2021 20:40:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Lamb Loins w/Corona Beans, Eggplant & Goat Cheese
 Categories: Lamb/mutton, Veans, Vegetables, Cheese, Herbs
      Yield: 4 servings
 
     10 oz Lamb loin
      1 pt Fairytale eggplant
      1 c  Red bell pepper
      1 c  Corona beans
    1/2 c  Italian parsley leaves
    1/4 c  Taggiasche olives
    1/4 c  Goats cheese
      1 tb Aged balsamic vinegar
      2 cl Garlic
      1    Sprig thyme
      2 tb Extra virgin olive oil
      1 tb Butter
      1 tb Kosher salt
      1 ts Maldon salt
      1 ts Black pepper
 
  Soak corona beans in 6 cups of water for 8 hours. Simmer
  corona beans with 1 tsp of salt for 2-3 hours or until
  tender.
  
  Season lamb loin with 1 teaspoon of salt and 1/2
  teaspoon of pepper. Sear lamb loin in 1 tablespoon of
  olive oil 2-3 minutes on each side or until medium rare.
  Add garlic, thyme and butter. Baste lamb with butter,
  then remove from heat and allow to rest for 3-4 minutes.
  
  Deep fry parsley leaves at 350 degrees for 10-15 seconds
  or until crisp.
  
  Remove the stems from the eggplant and slice in half
  length wise, sauté face down in 1 tablespoon of olive
  oil for 2-3 minutes or until golden brown. Add bell
  pepper and cook for 1-2 minutes longer, add corona beans
  and warm through, add olives and season with 1 teaspoon
  of kosher salt and 1/2 teaspoon of black pepper.
  
  Slice lamb loin in 1/2" slices and season with maldon
  salt. Serve lamb over bean ragout, drizzle balsamic over
  top and garnish with crumbled goat cheese and fried
  parsley.
  
  CHEF: Joe Ciminera
  
  RECIPE FROM: https://foodytv.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Spinach is the broom of the stomach. - French proverb

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