Grilled lamb loin glazed with horseradish, clover honey & mint on a warmed white bean salad with tomatoes, artichoke hearts & organic baby greens

For the lamb:

2 boneless lamb loins or lamb racks

1 -2 tbsps evcp olive oil

sea salt, to taste

cracked black pepper, to taste

Preheat grill to high. Brush loins on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze. Let rest.

2-4 entrees

Mint, Honey, Horseradish & Dijon Glaze:

1/4 cup dijon mustard

2-3 tbsps honey

2 tbsps prepared horseradish, drained

1/4 cup chopped fresh mint

2 -3 tblsp lime juice

sea salt

cracked black pepper

Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

Makes about 1/2 cup

For the salad:

1/4 cup mint, chiffonade

1 cup white beans, cooked

1/2 red onion, julliene

1-2 heirloom tomatoes, quartered

organic baby mixed greens

1/2 cup canned artichoke hearts, drained and rinsed well

remaining mint glaze thinned with:

2 tbsps extra virgin cold presses olive oil

2 tbsps lime juice

First: In a medium sized bowl add the mint and onions with the thinned mint glaze and let sit for 10 -20 minutes.

In a medium sized saute pan over a medium high heat add a tablespoon olive oil then follow with the white beans, artichoke hearts mint onions and tomatoes. Heat the mixed vegetables untill warmed and taste for seasonings. Toss with the baby greens and immediately place on a service plate and garnish and serve with the rested lamb loins.