2014 BFS Food Show Culinary Competition Recipe
Chef Gia Wilson ~ Meliá Nassau Beach
Pistachio Crusted Lamb Loin with Tri-Coloured Roasted Potatoes, Balsamic Glazed Mushrooms and Cherry Tomatoes with Creamy Lemon Infused Spinach Sauce and Herbed Red Wine Sauce
Pistachio Crusted Lamb Loin
2 Rosen® lamb loin chops
4 tbsp olive oil
1/4 cup pistachios (without shells)
1/4 cup bread crumbs
1/8 teaspoon black pepper
1/4 teaspoon fresh parsley
4 tablespoon mustard
Salt to taste
Preheat oven to 400° F.
Place pistachios, bread crumbs, parsley, salt and pepper into the food processor and process until really crumbly. Drizzle 1 tablespoon of olive oil all over the bread and pistachio mixture and mix until well combined.
Season lamb with salt, pepper, garlic and thyme.
Heat a large skillet over high heat. When the skillet is hot, add olive oil enough to cover the bottom of the pan.
Add lamb to the skillet, cooking for about 3 minutes on each side to brown.
Transfer lamb to a medium size roasting pan, with the fatty side up. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it sticks.
Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should read 130 F. Transfer to a cutting board or a plate and allow to rest for about 5 minutes.
Cut the lamb into 4 or 3 medallions each.
Tri-Color Roasted Potatoes
2 each Purple or blue potatoes
2 each Red new potatoes
2 each White new potatoes
2 tablespoon Olive oil
Fresh ground pepper
Fresh, grated parmesan
Scrub the potatoes thoroughly. Cut the potatoes, without peeling into approximately the same size. Place the potatoes in cold, salted water, and bring to a boil. Once the water is boiling, turn it down to a simmer.
Preheat the oven to 425° F
Simmer until just fork tender -you can easily stick a fork partway into the potato -somewhere in the 10 – 15 minute range.
Grease a baking sheet.
Drain the potatoes and toss with olive oil, then spread in a single layer over the baking sheet.
Sprinkle with salt and black pepper.
Bake at 425°F for 30 – 45 minutes until the outsides just start to brown. Then sprinkle with fresh grated parmesan and parsley.
Creamy Lemon Infused Spinach Sauce
1/4 cup butter
1 packed cup spinach, cooked, squeezed dry and pureed
1/4 cup heavy cream
2 tablespoons grated parmesan cheese
1 lemon, zest and juiced
Salt & freshly ground black pepper
Brown butter in medium saucepan over medium heat.
Mix in remaining ingredients except for salt and pepper and heat through, stirring constantly.
Season to taste.
Herbed Red Wine Sauce
3 tablespoons unsalted butter
3 shallots, finely chopped
1 cup dry red wine
1 cup beef broth
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 tablespoons butter, softened
3 tablespoons flour
Freshly ground black pepper
Melt the butter in a heavy-bottomed saucepan. Add the shallots and sauté over medium heat until caramelized. Stir in the wine and beef broth and bring to a boil. Add thyme, rosemary and cook over high heat until the sauce is reduced by about half.
While the liquid is reducing, melt butter in a small sauce pan and add flour to make a roux. Whisk roux into the boiling sauce, and cook, stirring constantly until the sauce is thick enough to coat the back of a spoon.
Season to taste with salt and pepper, then pour the sauce through a strainer.
Balsamic Glazed Mushroom and Cherry Tomatoes
1/2 cup balsamic vinegar
1 tablespoon sugar
1 mint leaf
6 cherry tomatoes, halved
3 button mushrooms, thinly sliced and blanched
1 tablespoon butter
In a small sauce pan add balsamic vinegar, sugar and mint. Reduce to the point where it coats the back of a spoon. Remove mint leaf.
In a small sauce pan, sauté cherry tomatoes and mushroom in butter. Glaze with mint infused balsamic reduction.
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