Chef Drew Dzejak, Executive Chef of The Grill Room

5:08 p.m. CST, December 29, 2011

Ingredients:

1 ½ lb on boneless lamb loin

3 tbsp olive oil

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2 cup pine nuts

8 oz peeled pearl onions

3 cups chicken stock

4 oz parmesan rinds

2 fresh bay leaves

4 sprigs of fresh thyme

2 cloves garlic

2 shallots

¼ cup diced carrot

Salt and pepper

 

To make the Brodo:

  • In a medium sauce pan, combine chicken stock, parmesan rinds, bay leaves, thyme, garlic, shallots, and carrots. 
  • Bring to a simmer over medium heat and allow to cook for one hour, stirring to make sure the parmesan rinds do not stick. 
  • Strain and reserve.

 

To prepare the dish:

  • In a small sauce pot, combine the pine nuts and pearl onions. 
  • Cover with the parmesan Brodo and cook for 7-10 minutes. 
  • Season with salt and pepper. 
  • In a large sauté pan over high heat, add the olive oil. 
  • Season the lamb with salt and pepper and sear on both sides for 4-5 minutes. 
  • Allow to rest before slicing.
  • Place a spoon full of pine nuts with Brodo in the bottom of a bowl. 
  • Add sliced lamb on top and enjoy.