Jennifer Kim

Roasted Lamb Loin, Spring Vegetables, Fingerling Potatoes, Mustard Vinaigrette
Serves 4

Lamb Loin
1.5 lb. lamb loin, boneless, trimmed
kosher salt
black pepper
1 Tbs vegetable oil
1 Tbs butter

Directions:
Preheat oven to 375 degrees. Heat a cast iron skillet or oven-proof sauté pan over high heat until almost smoking. Generously season the lamb loin with salt and pepper. (You can ask your local butcher to fabricate a lamb loin -- also called lamb loin roast -- or you can purchase a lamb rack and debone it to fabricate it yourself.) Add vegetable oil to the pan and evenly coat the bottom; swirl in butter until just melted. Place loin into the skillet. Sear well on one side until a healthy brown crust forms then turn it; repeat this process until all sides are well-browned. (To ensure good caramelization, try to handle the loin as little as possible during the searing process.) Place in the oven for 8 to 10 minutes, depending on the size of the loin or until the internal temp reaches 140 degrees. Set loin onto a plate or cutting board and rest in a warm area for 6 to 10 minutes.


Spring Vegetables
1/2 lb. baby carrots, trimmed of tops, scrubbed
10 - 12 red radishes, halved lengthwise
1 bunch green asparagus
1 Tbs butter
salt and pepper, to taste

Directions:
Bring a large pot of salted water to a boil; in a large bowl prepare an ice bath. Cut or break off woody bottoms of asparagus. Peel outer layer of asparagus with a vegetable peeler for a less fibrous product. Drop baby carrots in boiling water until tender, scoop out with slotted spoon into ice bath for 30 seconds; set aside. Repeat the process with the radishes then the asparagus. Heat a large sauté pan over medium-high flame until hot; add butter and swirl until melted. Add vegetables and sauté until heated through; season with salt and pepper.


Fingerling Potatoes
1 lb. fingerling potatoes, any variety, washed
2 Tbs butter
2 garlic cloves, minced
2 Tbs parsley
salt and pepper, to taste

Directions:
Preheat oven to 375 degrees; wrap groups of potatoes in aluminum foil and roast approximately 20 to 30 minutes. Potatoes are done when they are easily pierced with a paring knife. When potatoes are cool enough to handle, cut in half lengthwise. Heat a skillet over medium-high flame until hot; add butter and swirl until melted. Add minced garlic and potatoes; once garlic becomes fragrant, toss in parsley and take off heat; season with salt and pepper. Make sure to keep the ingredients moving around in the pan to prevent garlic from burning.


Mustard Vinaigrette
2 Tbs whole grain mustard
6 oz. apple cider vinegar
2 Tbs honey
1 Tbs mint, chopped
2 oz. canola or vegetable oil
salt and pepper, to taste

Directions:
In a bowl, mix together mustard, vinegar and mint. While constantly whisking, add oil in a steady drizzle until fully incorporated. Season with salt and pepper