This has got to be the quickest , most flavorful , Greek lamb dish I know of . I love the way it transitions from a weeknight dinner to a sit down dinner plated appetizer . Ofcourse it ‘s not surprising concidering it comes from renound chef Jimmy Henderson , executive chef at Periyali .
Serves 8
Chef Jimmy Henderson , Periyali NYC
2 lbs lamb tenderloin , trimmed
1/2 cup extra virgin olive oil , plus more for rubbing
Salt and pepper to taste
4 tbs red wine vinegar
1/2 cup black olive puree
8 cups Roca (or Arugula ) , washed , with any long stems removed
1 lb feta cheese
Pitted Kalamata olives for garnish
Preheat oven to 475*F
Rub tenderloin lightly with olive oil and season with salt and pepper .
In a heatproof pan ( cast iron works well ) over very high heat , sear tenderloin on all sides . Place pan in oven and finish to desired temperature
Rare 4 minutes
Medium 6 to 7 minutes
Well done 10 or more minutes
Remove from oven ; let rest for 5 minutes and slice
While lamb is resting , in a small bowl , combine vinegar , 1/2 cup olive oil and olive puree ; whisk gently .
Dress the greens with vinaigrette . Divide among 8 individual plates , crumble the feta cheese over each and place slices of lamb on top . Garnish with olives.
Filed under: Lamb Tagged: | chef Jimmy Henderson, Greek main course, Lamb tenderloin with Roca salad, Quick and easy, Restaurant Periyali NYC
