Yogurt-Marinated Jamison Lamb Loin

Feta & Arugula Salad, and Pickled Ramp Vinaigrette
Serves 6

Marinade The peel of 1 lemon, white pith removed 4 scallions, sliced 2 garlic cloves 1 tablespoon fresh rosemary leaves 5 sprigs mint 2 tablespoons vegetable oil 1/4 teaspoon turmeric 1/2 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon paprika 6 tablespoons plain Greek yogurt 3 Jamison lamb loins (about 1 1/2 pounds each), halved widthwise

Cooking Instructions
Marinate the Lamb Combine all ingredients for the marinade in a blender, and puree until smooth, about 1 minute. Pour the marinade into a shallow pan and add the lamb in a single layer. Cover and refrigerate overnight, turning the meat from time to time.
Grill the Lamb Preheat grill to mediumhigh heat. Remove the lamb from the
marinade and transfer to a platter. Season with salt and pepper. Grill lamb for 3 minutes on each side for medium rare. To check for doneness, make a small cut in the center or, better yet, insert an instant-read thermometer in the thickest part of the meat. The temperature should read 140 to 150ºF. Allow lamb to rest for 5 minutes.

Salad
1 zucchini, halved and shaved on a mandolin, keeping the core intact
4 ounces feta cheese, medium dice
2 cups arugula
12 leaves mint, chiffonade
1 cup grape tomatoes, halved
Salt and pepper

Vinaigrette
2 tablespoons pickled ramps, chopped
3 tablespoons olive oil
Juice of half a lemon
Salt and pepper

Make the Vinaigrette In a small bowl, combine the pickled ramps, olive oil, and lemon juice. Season with salt and pepper. In another mixing bowl, add the zucchini, feta cheese, arugula, mint, and tomatoes. Dress with the vinaigrette and set aside.

To Serve Slice the lamb into 1/4-inch pieces. Divide evenly among 6 plates and serve immediately, with the feta and arugula salad on the side.

JAMISON FARM
"A happy lamb is a tender lamb," owner John Jamison of Jamison Farm likes to say. On a picturesque, 210-acre farm located in the rolling Appalachian foothills, John and his wife, Sukey, harvest about 5,000 lambs each year, which then make their way to some of the finest kitchens in the world. Their incomparable flavor--lean, firm, tender meat--is the product of a hormone-, antibiotic-, and herbicide-free diet. Nine months out of the year, the sheep graze on bluegrass and white clover, while during the winter months they are hand-fed only hay and corn.
You can find Jamison Farm lamb on the menu at BLT Steak and BLT Market in New York City. Visit www.jamisonfarm.com.

SATUR FARMS
For BLT restaurant chefs, Satur Farms, located on the North Fork of Long Island, is like having a veget