Bite with Belkys: Goat Cheese Crusted Lamb Loin

The Chef: Nate Martin
The Dish: Goat Cheese Crusted Lamb Loin
The Restaurant: Andu Restaurant & Lounge

Ingredients for Sun-Dried Tomato Tapenade:

4 oz. of sun-dried tomato
3 Tbs. of extra virgin olive oil
2 anchovies
1 roasted garlic clove
1 tsp. of capers
2 Tbs. of sherry vinegar

Method of Preparation:

-Place all the ingredients in a blender and puree until smooth. Chef Nate says, you can add a little water to help the process.

Ingredients for Goat Cheese topping:

4 oz. of goat cheese
1 Tbs. of herbs de Provence spice (includes oregano, thyme, basil, sage, savory, lavender flowers and rosemary)
1 Tbs. of sun-dried tomato tapenade
2 Tbs. of pesto

Method of Preparation:

-In a mixing bowl, combine goat cheese, herbs de Provence, sun-dried tomato tapenade and pesto.

-Then, fold it together and set it to the side.

Ingredients for Lamb Loin:

10 oz. lamb loin
salt and pepper, to taste
2 Tbs. of olive oil
2 Tbs. of bread crumbs

Method of Preparation:

-Start by seasoning the lamb loin with salt and pepper. Then, in a hot pan with olive oil, sear the meat for a few minutes on each side.

-Next, place the lamb loin in a baking dish, and top it off with the goat cheese mix and bread crumbs.

-Finish by cooking it in a 350 degree oven for ten to twelve minutes.

Ingredients for Orzo Risotto:

2 Tbs. of olive oil and canola oil blend
1 cup mixed veggies (chopped eggplant, zucchini, squash, bell pepper, onion)
1 tomato, diced
1/2 cup of lamb stock (can be substituted with a combination of chicken and beef stock)
1 cup cooked orzo pasta
1 Tbs. of butter, unsalted
1 Tbs. of chives, chopped
1 sprig of basil (chiffonade)
3 oz. of Parmesan cheese
salt and pepper, to taste

Method of Preparation:

-Begin by sautéing mixed veggies in a pan with a little olive oil and canola oil blend.

-Then, add diced tomato, lamb stock, cooked orzo pasta, butter, chives, basil and Parmesan cheese.

-Mix it all together, and let it reduce for a few minutes.

To Plate the Dish:

First slice the lamb and serve it over the orzo risotto. At the restaurant, Chef Nate garnishes with a lamb sauce, olive tapenade and chopped chives.

Serving Suggestion: Pinot Noir

Serves: 2

FOR MORE INFORMATION:

Andu Restaurant & Lounge
141 SW 7th St.
Miami, FL 33130
786-871-7005
http://www.andurestaurant.com/

Miami Spice
http://www.ilovemiamispice.com/