MARINADE:

2- 5oz lamb loins cleaned of any silver skin.
3 sprigs rosemary
2 heads of crushed garlic
1 sprig of thyme
½ lemon juiced
1 bay leaf
1 sprig oregano
½ cup extra virgin olive oil
1 tbls Dijon mustard

• Crush garlic with tip of knife making a paste and set aside in a medium mixing bowl.
• Pick all herbs off of their stems and chop finely, then add to crushed garlic.
• Add olive oil, lemon juice, Dijon and mix thoroughly.
• In medium size roasting pan rub mixture all over lamb loins evenly covering all surface of the meat.
• Refrigerate 24 hours to infuse all flavours.


PEARL ONIONS AND ENGLISH PEAS:
¼ lb red pearl onions
¼ lb white pearl onions
1 lb English peas
1 clove garlic
2 sprigs thyme.
2 cups extra virgin olive oil
1 tbls balsamic vinegar

• Bring two quarts of water to a boil.
• Place onions in a mixing bowl and pour just enough hot water to cover onions. Wrap in plastic wrap and set aside.
• Shuck English peas and blanch in boiling water for ten seconds. Place peas in ice water bath to stop cooking process. Set aside
• Remove onions from warm water. Taking a peering knife peel away the outer skin of the onion. Try to leave onions as whole as possible.
• In medium saucepot bring olive oil, garlic, thyme to a light simmer. Place pearl onions in oil and simmer until onions are tender.
• Strain and set aside.


YUKON POTATO PUREE:
3 lbs peeled Yukon’s
1 cup heavy cream
1 tbls whole butter

• Cut potatoes into quarters and cover with cold water in medium sauce pot.
• Bring to simmer until potatoes are easily pierced with knife.
• Strain and press through a potato ricer.
• Fold in cream and butter to make smooth puree.
• Season with salt and pepper.
• Set aside in area to keep warm.


PUFFED FARRO
2 tbls un-hulled wheat (faro)
1 tbls canola oil

• In medium pot with lid heat up oil.
• Add faro, stir and cover with lid.
• Farro will pop like pop corn.
• Remove and place on paper towel to soak any excess grease.

PLATING THE DISH:
• In sauté pan over medium heat sear lamb loin, caramelizing each side evenly.
• Place in oven for approximately 10 minutes until thermometer reads. (110 degrees for rare; 120 degrees for medium rare; 145 degrees for medium well)
• Once desired temperature is met, place meat on cutting board to rest. This lets all the juices return to the meat.
• Take 1 tsp of onion cooking oil and heat in small sauté pan. Sauté pearl onions until hot, and then add English peas. Be careful not to overcook the peas as they will turn brown quickly.
• On serving plates spread out potatoes puree evenly, making a bed for the lamb to lie on.
• Slice the lamb into three even pieces. Arranging on the potatoes so that the red center is facing up.
• Drizzle onions and peas around the meat, using a little of the oil as garnish.
• Sprinkle with puffed wheat