Reverse Smoke/Seared Lamb Loin & Whipped Feta

With Blistered Tomatoes and Grilled Endive and Radicchio Salad.

Lamb, when cooked properly, can be absolutely out of this world. The flavour itself is a little more gamey than other red meats, but when given the right balance of low and slow and hot and fast it will never disappoint. The boneless lamb loin roast is a unique cut because it utilizes the lamb saddle which is usually used for those cute little lamb t-bones, but instead is fully deboned and tied to make one large roast. I smoked the lamb loin at a lower temperature for about 45 minutes, so you still get that juicy pink meat on the inside, and then seared it on all sides on a roaring hot plancha grill on the Alchemy. The fatty outside cap will crisp up perfectly from the sear and the inside will be melt-in-your-mouth tender and perfectly cooked. Before smoking the lamb loin, I stuffed some fresh rosemary and then I rubbed the outside with canola oil and sprinkled it with Alchemy Green Rub (stay tuned for more info on that). But the best kept secret when making lamb that I will share with you now, is to make sure to squeeze some fresh lemon juice onto the finished lamb. The acid brings out the flavour of the lamb and cuts the rich, fatty taste, it’s the step you’ll never forget after you start doing it.

If you have never made whipped feta before, now is the time, and it will be your new favourite thing. Made popular by TikTok, it's actually something I made years ago when I had my restaurant, Bar Lisa Marie in Toronto, Canada. I had a whipped feta Greek salad on the menu, and did mini versions for catering, and it was always such a big hit. I decided to make whipped feta with the lamb loin because the contrast of the cool, creamy, garlicky feta, with the rich and decadent lamb is just out of this world. The whipped feta is also super easy to make and is great with any cut of lamb, fresh heirloom tomatoes, crusty bread, or anything else you would want to pair it with. Whipped feta is such a versatile spread.

On top of the whipped feta is a bed of grilled endive and radicchio, so simple, and grilling the radicchio takes a bit of the bitterness away. It’s a different kind of warm summer salad. I also blistered some cherry tomatoes on the vine, for a pop of colour. Make sure you keep the cherry tomatoes intact and on the vine while you grill them, it makes for a nicer presentation when they hit the platter. To find out how to make my Reverse Smoke/Seared Lamb Loin with Whipped Feta, Blistered Tomatoes and Grilled Endive and Radicchio Salad, keep reading, or jump to the full recipe here.

The first step is to preheat your smoker to 275F. Then, you're going to stuff a couple of sprigs of fresh rosemary into your lamb loin. The way the loin is rolled and tied, there should be little crevices in the meat where the herbs can fit nicely.

Next, drizzle your lamb loin with canola oil on all sides, and season with Alchemy Green Rub (stay tuned for more about that!).

Place the lamb loin in the smoker and allow to smoke for 45 minutes or until the internal temp reaches 135F. I use a digital probe thermometer called the Meater that goes right into the meat and into the smoker and connects to an app on my phone so I can read the temperature on my phone without ever opening the smoker. It's the perfect tool to track your internal temp and pull it from the smoker at exactly where you want it.

While the lamb loin is smoking, prepare your whipped feta. Finely chop your shallot and garlic and place in a bowl or large glass measuring cup. Add juice from one lemon. Add in your feta, olive oil, cream cheese and mayo. If you use a big chunk of feta, use a spoon to break it down.

Using an immersion blender, blend all the ingredients until smooth. Finely chop some fresh rosemary and parsley and add it to your whipped feta. Mix to combine.

To make your salad, chop your radicchio and endive into eighths. Drizzle the plancha with canola oil, and then add your radicchio and endive. Drizzle with some more canola oil and allow to cook until charred and wilted, but not too soft. Sprinkle with salt. At the same time, place your cherry tomatoes, still on the vine on the plancha. Allow to char and blister.

Remove the lamb loin from the smoker and place on the plancha to sear, about 1-2 minutes on all sides. Remove from the plancha and let rest about 10 minutes.

Slice the lamb loin in half and then slice each half into 3-4 thick medallions.

To plate, spread your whipped feta on a serving dish, sprinkle with chopped Kalamata olives. Place your grilled endive and radicchio over top.

Place your lamb medallions on top of the whipped feta, then squeeze some fresh lemon over top the lamb and then garnish with the tomatoes on the vine.

Reverse Smoke/Seared Lamb Loin & Whipped Feta, with Blistered Tomatoes and Grilled Endive and Radicchio Salad

Serves 4-5 people

Prep time: 20 minutes

Cook time: 60 minutes

Total Time: 80 minutes

Ingredients:

3-4 lbs boneless lamb loin roast

4-5 sprigs fresh rosemary, divided

Alchemy Green Rub

Canola oil 100g feta 2 tbsp cream cheese

2 tbsp sour cream

2 tbsp olive oil

1 shallot 2 cloves garlic 3-4 finely tbsp chopped parsley 1 Lemon, reserve one slice 12 whole Kalamata olives, sliced 1 endive 1 radicchio

1 on the vine cherry tomatoes (about 8 cherry tomatoes)

How to make it:

Preheat your smoker to 275F.

The first step is to stuff your lamb loin with fresh rosemary sprigs. Drizzle the loin with canola oil and season with Alchemy Green Rub, on all sides. Place in the smoker and allow to smoke for 45 minutes or until the internal temp reaches 135F.

Meanwhile, prepare your whipped feta. Finely chop your shallot and garlic and place in a bowl or large glass measuring cup. Add juice from one lemon. Add in your feta, olive oil, cream cheese and mayo. If you use a big chunk of feta, use a spoon to break it down and then blend until smooth with a hand immersion blender. Finely chop some fresh rosemary and parsley and add it to your whipped feta. Mix to combine. Set aside.

To make your salad, chop your radicchio and endive into eighths. Drizzle the plancha with canola oil, place your cherry tomatoes, still on the vine on the grill, then your radicchio and endive. Drizzle the radicchio and endive with some more canola oil and allow to cook until charred and wilted, but not too soft. Sprinkle with salt. Remove from the grill.

Take the lamb loin out of the smoker and place on the plancha to sear, about 1-2 minutes on all sides. Remove from the plancha and let rest about 10 minutes. Slice the lamb loin in half and then slice each half into 3-4 thick medallions.

To plate, spread your whipped feta on a serving dish, sprinkle with chopped Kalamata olives. Place your grilled endive and radicchio over top, then your lamb medallions, squeeze fresh lemon over top the lamb and then place the tomatoes on the vine on top.

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