Chef Marty Blitz
Mise en Place
Tampa Bay

Lamb
1 lb Lamb loin, cleaned
1 tsp Olive oil
1 tsp Zatar spice
Salt and pepper To season

Rub lamb loin with olive oil, coat evenly with zatar spice and salt/pepper. In hot sauté pan sear all sides evenly. Place in 350 degree oven for 3 minutes. Remove from oven and place lamb in refrigerator until chilled well.

Vinaigrette
4 oz. Plain yogurt
1 Tbsp Tahini
2 tsp Lemon juice
1/2 tsp Garlic,choppeds
2 oz. Olive oil
1 tsp White truffle oil
Salt and pepper To taste

In mixing bowl, place yogurt, tahini, lemon juice, garlic. Mix well. Slowly add oils and mix well. Season with salt and pepper.

Salad
2 cups Cracked wheat, cooked
1 cups Crimson lentils, cooked
1 each – small Red pepper, diced 1/4 inch
1/2 small Red onion, diced 1/4 inch
1 tsp Garlic, chopped fine
2 Tbsp Parsley, chopped
2 Tbsp Olive oil
1 Tbsp White wine vinegar
Salt and pepper to taste

In mixing bowl combine all ingredients, mix well. Season to taste

To Serve
Slice lamb loin into thin slices. Place a mound of salad on to serving plate. Place 1 oz. of vinaigrette next to salad. Arrange 5 slices of lamb over vinaigrette – leaning on salad. Stand back and enjoy the visual creation… Sit down and enjoy the culinary creation!