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Roasted Lamb Loin, Dirty Rice, Apple and Crispy Brussel Sprouts

Lamb

  • 2 Each-Lamb Rack-trim loin off rack in one piece, save bones
  • To Coat-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 2 Cloves-Garlic-whole
  • 1 Each-Carrot-cut into large pieces
  • 1 Stalk-Celery-cut into large pieces
  • ½ Each-Onion

Rice/Sprouts

  • 2 Tablespoons-Canola Oil
  • 1 Pound-Ground Lamb
  • 3 Each-Green Onion-fine dice, white and green separated
  • ¼ Cup-Celery-fine dice
  • ¼ Cup-Green Bell Pepper-fine dice
  • ¼ Cup-Red Bell Pepper
  • 2 Cloves-Garlic-fine dice
  • 2 Cups-Chicken Stock
  • 2 Bay Leaves
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • 4 Cups-cooked rice
  • ¼ Cup-Granny Smith Apple-small dice
  • To Taste-Parsley-leaves only, chopped
  • 6 Each-Brussel Sprouts-remove outer leaves  whole
  • 2 Cups-Canola Oil

Directions

  1. Pre-heat oven to 350 degree.
  2. Place bones in an oven safe skillet, toss with salt/pepper and place in oven.
  3. Roast for 30 minutes or until fat is rendered and bones are browned.
  4. Place bones in a stock pot with garlic, celery, carrot, onion and cover with 4 cups of water.
  5. Bring to a boil, lower heat and reduce by half.
  6. Strain out bones/vegetables and reserve stock. (this can be done a day ahead of time)
  7. In a separate pan warm about 3 tablespoons of oil over medium high heat.
  8. Lightly coat loins with oil and season.
  9. Heat an iron skillet over medium heat and add the loin.
  10. Brown on all sides, turning frequently, and cook to desired temperature.
  11. Remove from skillet and let rest on a plate until ready to assemble.
  12. Preheat oil for Brussel Sprouts to 325 degrees.
  13. Place brussel sprout leaves in oil and fry to crisp, about 1 minute.
  14. Start rice by warming olive oil in deep pan over medium heat.
  15. Add ground lamb, cook until browned and cooked through.
  16. Add onion (whites), celery, both peppers and garlic, cook to soften, about 3 minutes.
  17. Add lamb stock, bay leaves and scrape bits off bottom of pan.
  18. Season with salt and both peppers.
  19. Bring to a boil, lower heat and let simmer for 5-7 minutes, stirring frequently.
  20. Stir in rice, apple, parsley and remove from heat, cover.
  21. To assemble, (remove bay leaves) scoop out a portion of rice and place in a shallow bowl.
  22. Ladle out some of the broth and pour around outer edge of rice.
  23. Slice lamb on bias and shingle on top of rice.
  24. Top with crispy brussel sprouts and serve.