Ingredients: 6 tbsp of olive oil 1 lamb loin 1 1/2 cups of chopped mushroom mixture (portobello, pormini, oyster) 1 cup of monkfish (cut into 1-inch chunks) 3/4 cup of caramelized pearl onions 1 cup of lamb jus (recipe below) 2 tbsp of finely chopped chives 1/2 cup of baby zucchinis (sliced) 1/4 cup of fresh chervil Salt and pepper to taste

Lamb Jus

Ingredients:

1 lamb leg, rolled
1 garlic clove, minced
5 cups of water
1/2 cup of soy sauce
1.5 oz of onion soup mix
2 onions, large sweet, sliced

Combine all ingredients in a crock-pot. Cook 8-10 hours at low temperature (200æF).

Lamb Sirloin

Preheat a medium sized frying pan on high heat and add 2 tablespoons of olive oil. Place the lamb loin in the pan and sear evenly on all sides. Once the lamb has evenly caramelized on all sides place it in a preheated oven at 400 degrees Fahrenheit. Cook for about 4 minutes.

Mushroom and Monkfish

Preheat a frying pan on medium/high heat, add 2 tablespoons of olive oil and the monkfish. Stir. Cook the monkfish for 1-2 minutes and add the mushrooms and reduce to medium heat. Stir regularly. Add the pearl onions and a cup of lamb jus. Stir, coating everything evenly. Continue until everything is just cooked. Be careful not to let the lamb jus reduce too much.

Baby Zucchini

Blanch the baby zucchinis in boiling water for 30-40 seconds. Remove them from the water and strain them under cold water to stop them from cooking. Preheat a frying pan on medium heat. Add two tablespoons of olive oil and the zucchinis. Season with salt and pepper. Stir them around and sautÈ them until they are cooked, serve immediately.

To Plate:

Place the mushroom and monkfish mixture in the center of the plate. Carefully pile the baby zucchinis on top. Add a 1/4-cup of fresh chervil to the top. Place the loin of lamb on the chervil and pour on any remaining lamb jus from the mushroom and monkfish.