Chef's Ultimate Pan-Seared Lamb Loin with Orchids

Recipe courtesy of Bill Lay, marketing corporate chef, Atlantic Food Services

  • 2.0 pounds lamb loin, trimmed
  • 2.0 tablespoons cinnamon
  • 0.25 teaspoon garlic, freshly minced
  • 1.0 tablespoon tarragon, freshly chopped
  • 0.5 cup olive oil
  • 0.25 cup parsley, freshly chopped
  • 1.0 cup beef broth
  • 2.0 tablespoons corn starch, dissolved into 2 teaspoons water
  • 12.0 edible orchids

Combine lamb, cinnamon, garlic, tarragon, olive oil and parsley. Refrigerate overnight, or at least four hours.

Heat a skillet over medium heat until hot. Remove lamb from marinade, and sear on all sides. This should take about 12 minutes. Cook to preference.

Remove lamb from pan, and add beef broth. When liquid comes to a boil, add cornstarch mixture. Stir until thick.

Garnish with orchids.

Serve with fresh green and yellow squash, or mashed potatoes and garden salad.

London broil may be substituted for lamb. Cooking times can be adjusted to desired doneness.

Serves 4.