Rosemary Black Garlic Lamb Loin with Sweet Pea Goat Cheese Galette and Purple and White Asparagus and Pea Tendril Salad (Photo courtesy of The Classic Catering People)

Wet April weather calls for hearty dishes that make the most of the season’s fresh fruits and vegetables.

Rosemary Black Garlic Lamb Loin

Rosemary Black Garlic Lamb Loin

Total Time 1 hour
Course Main Dish

Ingredients
  

  • 2-4 oz. lamb loin (skin on)
  • 2 tbs. fresh rosemary (diced)
  • 2 tbs. cracked mustard (Dijon)
  • salt and pepper
  • 2 tbs. black garlic
  • 2 tbs. extra-virgin olive oil

Instructions
 

  • Marinate lamb with rosemary, mustard, salt, pepper, black garlic and olive oil one hour before searing.
  • In a sauté pan, sear lamb on high heat until brown on both sides.
  • Finish in oven to medium rare.

You May Also Like
Mother-and-Daughter Artist Team Exhibited at Gordon Center’s Meyerhoff Art Gallery
Margy Feigelson and Laura Kellam

On display through May 1, “It’s All Relative: Dual Impressions of Nature" features the works of Margy Feigelson and Laura Kellam.

Manischewitz Announces Rebranding of its Product Line
Manischewitz

The rebranding of the nation's leading kosher brand comes shortly before the start of the Festival of Freedom.

Restaurant News: Well-Baked Concept
Kneads

Kneads Bakeshop & Cafe will join the culinary lineup at the revamped Village of Cross Keys. Randi Rom shares a roundup of local restaurant news and notes.

Gail Simmons’ Matzah Ball Soup Recipe Will Conjure Memories of Family Love
Gail Simmons' Matzah Ball Soup

For this Passover, why not try Grandma Snazzy's Soup? A comfort food powerhouse, it’s sure to nourish and invigorate you.