Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade Recipe

Name: Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Dijon mustard; 1/2 cup red wine; 1/2 cup canola oil; 1 tablespoon minced garlic; 1/4 cup naturally brewed soy sauce; 3 racks of lamb, off the bone, each loin cut into 4 petit filets; Freshly cracked black pepper; Asian Ratatouille, recipe follows; Garlic-Mint Tapenade, recipe follows; 5 Thai basil leaves, cut into chiffonade, for garnish; Extra-virgin olive oil, for garnish; Olive oil, to cook; 1 medium onion, medium dice; 6 cloves garlic, thinly sliced; 1/2 tablespoon rinsed and minced fermented black beans; 2 Japanese eggplants, medium dice (or 1 medium regular eggplant); 1 large tomato, medium dice; 1 medium zucchini, medium dice; 10 Thai basil leaves, cut into chiffonade; 1 lemon, juiced; Salt and black pepper; 5 cloves garlic, peeled; 10 Nicoise black olives, pitted; 10 mint leaves, minced (it will turn brown); 1 tablespoon extra-virgin olive oil; Pinch salt

Servings: persons

2 tablespoons Dijon mustard
1/2 cup red wine
1/2 cup canola oil
1 tablespoon minced garlic
1/4 cup naturally brewed soy sauce
3 racks of lamb, off the bone, each loin cut into 4 petit filets
Freshly cracked black pepper
Asian Ratatouille, recipe follows
Garlic-Mint Tapenade, recipe follows
5 Thai basil leaves, cut into chiffonade, for garnish
Extra-virgin olive oil, for garnish
Olive oil, to cook
1 medium onion, medium dice
6 cloves garlic, thinly sliced
1/2 tablespoon rinsed and minced fermented black beans
2 Japanese eggplants, medium dice (or 1 medium regular eggplant)
1 large tomato, medium dice
1 medium zucchini, medium dice
10 Thai basil leaves, cut into chiffonade
1 lemon, juiced
Salt and black pepper
5 cloves garlic, peeled
10 Nicoise black olives, pitted
10 mint leaves, minced (it will turn brown)
1 tablespoon extra-virgin olive oil
Pinch salt

1
Mix Dijon, wine, oil, garlic, and soy.
2
Marinate the lamb filets for 1 hour.
3
Coat a large saute pan on high heat with oil.
4
Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
5
Let rest for 3 to 5 minutes.
6
On a large plate, place a small mound of ratatouille in the middle.
7
Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade.
8
Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
9
Wine: Big, Bordeaux blend, 2nd growth
10
In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute.
11
Add the eggplant and saute 2 minutes.
12
Add the tomatoes and zucchini and season with salt and pepper.
13
Reduce heat and simmer until soft, about 15 to 20 minutes.
14
Add basil and lemon juice just before serving.
15
In a mortar and pestle, mash the garlic and olives.
16
Add the mint, oil, and salt.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 tablespoons Dijon mustard, 1/2 cup red wine, 1/2 cup canola oil, 1 tablespoon minced garlic, and more.

Yes, Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade

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