Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus ►
Mark Miller’s dishes always have authenticity. Here he wraps lamb loins in flatbread dough, wrapping mustard greens and goat cheese into the packets. He laces the plates with chile arbol jus, which combines lamb stock with the chilies.
Ingredients
- Pueblo Flatbread
- All Purpose Flour - 4 cups
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
- Baking Powder - 2 teaspoons
- Chives - 1-1/2 tablespoons, chopped
- Oregano - 1-1/2 tablespoons, chopped, fresh
- Thyme - 1-1/2 tablespoons, chopped, fresh
- Milk - 2-1/4 cups
- Black Bean Spread
- Black Beans - 1-1/4 cups, cooked
- Cumin Seed - 1 teaspoon, roasted and ground
- Mexican Oregano - 1 teaspoon, roasted, ground
- Chipotle Chile - 1 canned, chile in adobo
- Salt and freshly ground pepper to taste
- Lamb Loin
- Lamb Loins - 2 fresh
- New Mexican Red Chile Powder - 2 tablespoons
- Salt and freshly ground pepper to taste
- Corn Oil - 2 tablespoons
- Mustard Greens - 2 cups, washed and blanched
- Goat Cheese - 1 cup
- 1 egg and 1 tablespoon milk, beaten together (egg wash)
- Chile Arbol Jus
- Onion - 1, small, chopped
- Celery - 1 stalk, chopped
- Young Carrot - 1 small, chopped
- Garlic Cloves - 2, roasted
- Red Wine - 1/2 cup
- Lamb Stock - 4 cups
- Thyme - 4 sprigs, fresh
- Bay Leaf - 1
- Black Peppercorns - 1 teaspoon
- Arbol Chiles - 3, seeded
Instructions
To prepare the bread dough: Combine all ingredients except the milk in a bowl. Make a well in the center and pour in the milk. Mix by hand until the dough forms a ball. Cover and allow to rest 1/2 hour. Roll out on a floured surface to a thickness of 1/8 inch. Cut two rectangles large enough to wrap the lamb loins.
To prepare the black bean spread: Puree all ingredients except the salt and pepper in a food processor until smooth. Season to taste with salt and pepper.
To prepare the lamb: Preheat the oven to 375 F. Season the lamb loins with the chile powder and salt and pepper to taste. Place half oil in a saute pan. When the oil is very hot, sear the lamb until well-browned on all sides, 1 to 2 minutes per side, adding more oil if necessary. Wrap the loins in the mustard greens. Spread the black bean puree down the center of each flatbread rectangle. Lay the lamb on top of the bean puree. Crumble goat cheese over the lamb and roll up the dough, securing all seams with the egg wash. Brush the tops and sides with the remaining egg wash. Bake until the dough is cooked and golden brown, about 10 to 15 minutes. Remove from the oven and let rest 5 minutes.
To prepare the jus: In a sauce pot, lightly brown the onion, celery, carrot, and garlic. Add the wine and cook until reduced by two-thirds in volume. Add the remaining ingredients. Bring to a simmer and reduce by one half in volume. Strain through a fine-meshed sieve and adjust seasoning with salt. Keep warm.
To serve: Divide each lamb roll in half and place one half on each warmed serving plate. Spoon Chile Arbol Jus over and around the lamb rolls.
