Spring Vegetables with Lamb Loin

Recipe Courtesy of Estate Chef Tod Kawachi


12 oz Lamb loin
2 C Spring vegetables, i.e. peas, green beans, leeks, sunchokes
2 Tbl Extra Virgin Olive Oil + more for cooking
1 tsp Garlic, minced
1 ea Spring onion, chopped
Herbs 1 sprig each-thyme, rosemary and mint, chopped
Salt to taste
Black Pepper, fresh ground, to taste
2 oz  Salsa Verde* See recipe


  1. Marinate lamb loin in light coating of olive oil, chopped herbs, 1/2 tsp garlic for 3-4 hours chilled.
  2. Prepare the assorted spring vegetables per type by trimming, cutting to size, and par blanching in boiling salted water until just done. Then remove and plunge into ice water to stop the cooking process.  Drain once the vegetables are cool and set them aside for later.
  3. Wipe the marinade off of the lamb loin and season generously with salt and black pepper. In a saute pan, add olive oil over medium heat then brown the lamb loin on each side until the internal temperature reads 125°F for medium rare doneness. Remove to a plate to rest for 5 minutes before slicing.
  4. In a pan with olive oil, add in the remaining garlic and spring onion, stir to lightly cook then add in the blanched vegetables. Heat through until hot. Season to taste with salt and black pepper.
  5. Serve the vegetables with sliced lamb and the herb salsa verde.

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