Cedar Springs or Shepherd’s Pride lamb
loins, silver skin and fat removed 6
Garlic, sliced 12 cloves
Fresh oregano, chopped 12 sprigs
Grapeseed or canola oil 9 tablespoons
Fresh lemon juice, strained 9 ounces
Honey 3 tablespoons
Dijon-style mustard 1 tablespoon
Grapeseed oil 9 ounces
Extra virgin olive oil 9 ounces
Salt and pepper to taste
Arugula 6 bunches
Parmigiano-reggiano, shaved 1-1/2 cups
Green olives, pitted 6 cups
Garlic, chopped 3 cloves
Granulated sugar 1-1/2 cups
Apple juice 1-1/2 cups
Cayenne 1/4 teaspoon
Ground coriander 1/4 teaspoon
Fresh lemon juice 9 tablespoons
Salt and white pepper to taste
For Arugula Salad: In a stainless steel bowl, blend lemon juice, honey and mustard. Slowly drizzle in both oils. Season with salt and fresh pepper. Toss arugula and Parmigiano-reggiano with lemon vinaigrette.
For Green Olive Jam: In food processor, pulse olives and garlic until a paste is formed; set aside. In small pot, combine sugar, apple juice, cayenne and coriander; cook until reduced by one-third or until syrupy. Add olive paste and stir until incorporated and olives have softened. Add lemon juice. Season with salt and pepper. Store in airtight container in refrigerator for up to 2 weeks.
To serve: Place mound of Arugula Salad with Lemon Vinaigrette on plate. Slice lamb loin and place on top of salad. Place spoonfuls of Green Olive Jam on lamb. Garnish with ribbons of shaved Parmigiano-reggiano if desired.