2 Boneless Lamb Loin
2 – 4 medium Leeks
1 Tbs Duck Fat
1 Tbs Truffle Honey
1/3 cup Balsamic Vinegar
1 cup Extra Virgin Olive Oil
Salt and pepper
Clean the Leeks, trimming the roots and most of the green ends off (leave about 1 ½ - 2 inches of green). Rinse thoroughly checking for dirt or sand lodged between the leaves. Bring a pot of salted water to the boil and blanche the Leeks (cook them until emerald green and still slightly crisp). Shock them in ice water to stop the cooking and set the color. Remove from ice water and season with salt and pepper.
Make a simple vinaigrette. Place the vinegar in a bowl and season with salt and pepper. Whisk in the Truffle Honey and then slowly whisk in the oil.
Season the lamb loins with salt and pepper.
Over medium high heat, melt the Duck Fat and then sear the lamb letting them cook undisturbed for 8 minutes on each side for medium rare. This will develop a beautiful and flavorful crust on the outside of the meat while leaving the interior rosy. Remove from heat when the desired doneness is achieved and let sit for 5 minutes.
Arrange some of the leeks in the center of each plate (leeks may be plated warm or cold). Slice the lamb loin into ½ inch thick medallions and place on top of the leeks in an overlapping pattern. Spoon a little of the vinaigrette over and around the meat. Serve immediately.
Replace the leeks with fresh asparagus or spinach.