Seared Lamb Loin with White Bean Ragu, Sweet Pea Puree and Mango Condiment

"There are three major types of lamb that we chefs have available to us," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "These are American, Australian and New Zealand. American is the most expensive, then usually Australian and then New Zealand. Domestic lamb is usually the largest, then Australian and the smallest is New Zealand."

Stuart Goldenberg

"I use all three types. For passed hors d’oeuvres, I like New Zealand. On our lunch menu, I use an Australian rack of lamb for an entrée salad. At dinner, we use a domestic lamb loin which we also use for this recipe. It is similar in size to a rack of lamb and is a great cut with lots of flavor."


Yields: 4 portions

For the lamb loin:
4 each – 6 oz. lamb loin portions
1 oz. – Extra virgin olive oil
Salt and pepper – to taste
Method: Heat a skillet over medium-high heat. Season the lamb with salt and pepper. Add the oil to the hot skillet and gently place the lamb in the skillet. Sear the lamb evenly on all sides and then place the pan of lamb in an oven at 350 degrees for 5 to 7 minutes until the meat reaches an internal temperature of 115 degrees for medium rare. Let the lamb rest for 5 minutes before cutting. This will insure that the lamb retains all its juices and doesn’t get dry.

For the sweet pea puree:
 2 cups – sweet green peas
¼ cup – chicken broth
1 tbsp – honey
Salt – to taste
Method: Puree all ingredients until very smooth in a blender. Remove and set aside.

For the white bean ragu:
2 cups – white beans, cooked
3 tbsp – minced red pepper
3 tbsp – minced yellow pepper
1 tbsp – minced shallots
1 oz – white wine
Dash – lemon juice
3 tbsp – olive oil
1 oz – chicken broth
1 tspn – chopped parsley
Salt & pepper – to taste
Sweat the shallots in the olive oil and add the peppers. Continue to cook for 1 minute. Deglaze with wine and add the beans, lemon juice and the chicken broth. Add parsley at the end.

For the mango condiment:
1 oz – Dijon mustard
1 cup – prepared mango chutney
Dash – lemon juice
1 each – mango, peeled and small diced
Method: In a blender, puree the mango chutney with the dijon mustard and lemon juice until smooth. In a mixing bowl combine the dijon mustard-mango chutney puree and the small diced mango.

To plate the dish:
Place a line of the sweet pea puree across the center of the plate. Then drag a spoon through the puree to create a smear. Place the white bean ragu down the middle of the pea puree. Slice each 6 oz. lamb portion into 3 even pieces. Place the 3 cut pieces on top of the white bean ragu. Place a small dollop of the mango condiment on the plate as well.

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