Lamb Tenderloin

With Asian Greens

Ingredients

Directions

½ cup onions (diced) ½ carrot (diced) 2-inch piece of fresh ginger-root (sliced) 6-inch piece of fresh lemon-grass (crushed) 8 4-inch sections of Daikon root (peeled) 2 quarts of chicken stock ½ cup Shallots (finely chopped) 16 oz. of red wine 12 oz. duck/veal stock 2 Tablespoons of butter 4 teaspoons sesame oil 3 cups bok choy (sliced) 3 cups of tat soi greens 8 lamb tenderloins cooking oil as needed salt and pepper as needed The Asian greens should be available in most Asian markets.

1. In a saucepan, heat the onion, carrot, ginger, and lemongrass until tender. Add the daikon and chicken stock to cover, season, and braise gently for 30-40 minutes, until the daikon is tender. Keep warm. 2. In a saucepan, heat the shallots until tender, deglaze with the red wine and reduce by 2/3. Add the duck/veal stock and reduce slightly. Strain, verify the seasoning and whisk in butter to finish. Keep warm. 3. In a large sauté pan, heat the oil and add bok choy and tat soi, season with salt and saut´ until wilted and tender. 4. Season lamb with salt and pepper and grill to medium rare. Remove from the heat and allow to rest at least 4 minutes before slicing. 5. For each serving: cut each piece of daikon in half on the bias. Stand the two towers of daikon up side by side in the top center of the plate with points opposing. Make a bed of wilted greens in front of the daikon. Fan the lamb slices on top of the greens. Spoon sauce around and serve. Ken Frank says of this California wine-country dish, ``Daikon is the real surprise here. This root is never braised, but the cooking technique makes the harsh, radish quality dissapear, and you're left with a hearty root vegetable that goes unexpectedly well with lamb.''

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