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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2

A CookTale

As long as fifteen years ago, in La Cucina Italiana a magazine devoted to the cuisines of the twenty regions of Italy featured this recipe. Over time I’d occasionally take a stab at it and success was generally based on the quality of the Loin of Lamb. Yesterday I decided to try again, I pushed through the door of The Smokehouse Of The Catskills, and with doubt in my voice, asked Mike, “do you carry Loin of Lamb”. Without blinking an eye he’s in the fridge and returns with a fresh, still wrapped in its casing, Loin of Lamb. “How much do you need”. I departed with a beautifully prepared 1-1/4 pound of Loin blanketed in a sheath of its fat for proper searing before roasting. If awards were given for Loin of Lamb, this would have won 1st prize, hands down.


1-1/4 LB of Boneless Loin of Lamb (wrapped in a layer of its fat, for searing)
1 15 ounce can of Black Beans, drained
2 Cloves of Garlic (thinly sliced)
3 TB of EVOO
1/2 Cup dry White Wine
Kosher Salt & Black Pepper
2 Ounces of Lamb or Veal Demi Glace + 1/2 cup of Water


1. Season the Lamb with the Salt & Pepper. In a cast iron pan warm the EVOO over high heat. Add the Lamb & sear it on all sides until it’s quite browned. Remove the Lamb in the pan & set aside.

2. Heat the oven to 400 degrees, add the pan & roast for about 5 to 6 minutes or until the internal temperature of the meat registers 120 degrees, for rare. For medium rare continue to roast for a few minutes. The Lamb must be pink & juicy.

3. Remove the pan from the oven & place the Lamb on a platter. allow the Lamb to resettle & cover to keep warm.

4. In a small sauce pan bring the 1/2 cup of Water to a boil, reduce it to a simmer & add the Demi Glace. Whisk until completely dissolved.

5. To the hot pan with their cooking juices, add the Wine, the Garlic & half the drained Beans. Simmer for about 5 to7 minutes season with the Salt & Pepper & add the enriched stock.

6. Remove the layer of fat wrapped around the meat, revealing the Loin of Lamb. Slice it into 1-1/2″ medallions.

7. To serve, add the Black Beans to the two plates & top with the medallions of Lamb.

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