Loin Of Lamb Marinated In Merlot Garlic And Parsley With Piquillo Pepper Pesto Recipes

IRISH STOUT AND GARLIC MARINATED LAMB TENDERLOIN SKEWERS WITH HONEY DIPPING SAUCE

Steps:

• Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
• Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side.
• Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.

BISON TENDERLOIN WITH PIQUILLO PEPPER PESTO AND TAPENADE MASHED POTATOES

Steps:

• For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve.
• For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce.
• For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes.
• In a separate saucepan heat up the milk.
• Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water.
• For the bison: Preheat the broiler on high.
• Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted.
• Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper.
• To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.

FLAT IRON STEAK WITH PIQUILLO PEPPER PESTO

Steps:

• For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
• For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

BUTTERFLIED LEG OF LAMB

Steps:

• 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
• 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

GRILLED LAMB LOINS

Steps:

• Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
• Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
• Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.