Another elegant pairing for Merino loin fillets – creamy/tangy lebne or yogurt, roasted vegetables & wine-infused raisins with toasted pistachios. Delicious, beautiful, and surprisingly tasty.
Ingredients: Servings: 2
1 Fresh Sage Sprig
2 Garlic Cloves
10 Black Peppercorns
½ C EVOO
1 Fennel Bulb
1 C Dry White Wine
1 c Sultanas (Golden Raisins)
1 head Cauliflower
Salt & Pepper
1 C Lebne or Greek Yogurt
½ C Chopped Pistachios
1 Day Ahead:
1. Peel & crush the garlic cloves.
2. Trim the fat cap and any silver skin off the loin fillet.
3. Heat the olive oil in a saucepan with the sage, garlic and peppercorns…just until it starts to simmer. Remove the pan from the heat and let it cool completely.
4. Put the merino loin fillet in a zip top bag. Pour the olive oil mixture over it, then put the bag in your refrigerator to marinate overnight.
5. Bring the white wine to a boil on the stovetop. Pour it over the sultanas in a bowl. Let the wine cool completely, then cover & store in the refrigerator overnight.
1. Preheat your oven to 475F.
2. Cut the cauliflower into florets and the fennel bulb into 1/8” thick slices.
3. Toss the cauliflower and fennel in olive oil, salt & pepper. Roast them on a baking sheet until tender & browned – approx. 40 minutes.
4. Strain the raisins out of the wine and toss them with the fennel & cauliflower.
5. Cook the Merino loin fillet:
1. Remove the loin fillet from the marinade & pat it dry.
2. Sear it on all sides in a hot oiled cast iron skillet or frying pan over medium-high heat until it reaches your desired doneness (4-6 minutes per side until medium rare recommended).
3. Let the Merino rest (loosely covered with foil) for 10 minutes, then slice against the grain.
1. Preheat your immersion circulator or water oven to 115F.
2. Remove the loin fillet from the marinade & wipe it dry. Vacuum pack it using a clamshell or Food Saver vacuum machine.
Use a chamber vacuum machine to vacuum pack the merino in a pouch with its marinade.
3. Cook the Merino loin in the water bath for an hour, then remove it from its pouch, pat it dry, and sear it on all sides in a hot oiled frying pan or skillet.
4. Slice the Merino against the grain.
6. While the merino loin fillet is cooking or resting, toast the chopped pistachios in a dry pan over medium heat, stirring or tossing frequently, until they emit a nutty aroma.
7. Smear a few tablespoons of yogurt or lebne on each plate. Top the smear with the cauliflower salad, then the salad with the lamb. Finish each plate with toasted pistachios & a drizzle of extra virgin olive oil. Serve.