Last updated : Thursday, May 28, 2009

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Basil Crusted Lamb Loin with Morel Ragu Sauce

Basil Crusted Lamb Loin with Morel Ragu Sauce Recipe

Recipe by Chef Orlando Pagan

Makes 4 to 6 servings

Basil Crust

Ingredients:

3 bunches basil
2 cups Panko Japanese Bread Crumbs
2 cups vegetable oil

Directions:

- In food processor, bring vegetable oil up to a temperature of 180 degrees F.

- While the oil is heating pick the leaves from the stems of the basil.

- Then fry the leaves using Panko Bread Crumbs in hot oil until crispy, then salt. 

- Once all leaves are fried place in a food processor, blend together until mixture is completely green.

Lamb Loin

Ingredients:

2 lamb loins (1 lb each)
4 teaspoons grape seed oil

Directions:

- Season the lamb with salt and pepper. 

- In a medium pan, heat the oil and sear both sides of the lamb, about 3 minutes per side. 

- Finish cooking the lamb in a preheated 400 degrees F. oven. For medium rare, cook for 10 minutes (internal temperature of 130 F to 135 F). For medium lamb, leave in oven an additional 5 minutes (internal temperature of 140 F to 145 F). 

- When you reach the desired internal temperature, remove from oven, immediately crust the lamb with the basil bread crumb mixture and let it rest for 5 minutes before carving.

Morel Ragu

Ingredients:

1/2 lb morel mushrooms
1 cup vegetable stock
3 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon garlic thinly sliced
1 tablespoon parsley minced
Salt to taste

Directions:

- Clean mushrooms thoroughly, then cut into halves. 

- Heat a saute pan and add oil, when hot add mushrooms, saute until morels become golden around edges. 

- Remove mushrooms and set aside. 

- Add vegetable stock and garlic to the pan while still on heat. Let stock simmer until it has reduced to about one tablespoon. 

- Turn off heat and add butter stirring constantly to emulsify into the stock. When emulsified, add mushrooms back to the pan along with the minced parsley, coat all mushrooms, serve.

For more great summer recipes and tips check out iMag's Food Section.

Orlando Pagan is Chef de Cuisine of Silks restaurant, the heart of the highly regarded dining program at Mandarin Oriental, San Francisco. Prior to joining the Silks team, Orlando was associated with two of San Francisco's most notable restaurants; the three-star Ducca and the famed Mobil five-star, AAA five diamond Restaurant Gary Danko. Before moving to San Francisco Orlando worked as sous chef at Bizcaya Grill at the Ritz-Carlton Coconut Grove, in Miami, Florida, and as a chef instructor at Ars Magirica cooking school. A native of Puerto Rico, Orlando was first influenced by the cuisine of the island. He has a bachelor's degree in Science of Culinary Arts from Johnson and Wales University.

 

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