Lamb Tenderloin with Asian Greens
Source: Recipe from Chef Ken Frank
Asian flavors add flair to this beautifully plated lamb dish. Tender lamb and delicately braised greens are satisfying and delicious.
1⁄2 cup onion, diced
1⁄2 cup carrot, diced
2-in. piece fresh ginger root, sliced
6-in. piece fresh lemongrass, crushed
8 4-in. sections of daikon root, peeled
2 qt. chicken stock
1⁄2 cup shallots, finely chopped
16 oz. red wine
12 oz. duck/veal stock
2 tbsp. butter
4 tsp. sesame oil
3 cups bok choy, sliced
3 cups tat soi greens
8 lamb tenderloins
Cooking oil, as needed
Salt and pepper, as needed
1. In a saucepan, sweat the onion, carrot, ginger, and lemongrass until tender. Add daikon and chicken stock to cover, season, and braise gently for 30-40 min. until the daikon is tender. Keep warm.
2. In a saucepan, sweat the shallots until tender, deglaze with red wine and reduce by 2⁄3. Add the duck/veal stock and reduce slightly. Strain, verify seasoning and whisk in butter to finish. Keep warm.
3. In a large sauté pan, heat oil and add bok choy and tat soi; season with salt and sauté until wilted and tender.
4. Season lamb with salt and pepper and grill to medium rare. Remove from heat and allow to rest at least 4 min. before slicing.
5. Per order: Cut each piece of daikon in half on the bias. Stand the two "towers" up side by side in the top center of the plate with points opposing. Make a bed of wilted greens in front of the daikon. Fan lamb slices on top of the greens. Spoon sauce around and serve.