Lamb Loin and Purple Potatoes
4 lamb top sirloin*
4 large purple potatoes
4 cups apple wood chips
2 tbsp cumin seeds
4 tbsp garlic aioli**
1 cup Pine Nut Raisin Vinaigrette
Fresh mint to garnish
Place wood chips and cumin seeds in a roasting tray and place on stovetop.
Place potatoes in a steamer tray, then place steamer tray on top of wood chips and cover with foil.
Smoke for 3 minutes on medium heat.
Season lamb with salt and sear in a hot pan for 1 minute on each side.
Place in the oven on 380º for 7 minutes.
After removing lamb from the oven, allow it to rest for 2 minutes before cutting.
Slice each smoked potato into 6 pieces.
Place a generous spoonful of garlic aioli on the bottom of each dinner plate.
Place the potatoes on top of the aioli.
Top with serving of sliced lamb, served medium rare.
Spoon Pine Nut Raisin Vinaigrette around outside of plate.
Garnish with mint and serve immediately.
*Lamb top sirloin is available at Bristol Farms.
**Garlic aioli is available at Whole Foods Market and most major supermarkets.
Chef Thomas's recipe has been altered and simplified for home cooking.