White Pepper-Rubbed Lamb Loin Wrapped in Braised Chard

1 bonless lamb loin (about 8 to 10 ounces)
Salt and white pepper, to taste
2 teaspoons olive oil
8 to 12 large leaves Swiss chard, thick stems trimmed down
1 teapsoon maple syrup
1 teaspoon freshly squeezed lemon juice
1 teaspoon soy sauce

Slice the lamb loin into quarters lengthwise to create 4 long, skinny pieces. Season to taste with the salt and white pepper

Heat a saute or grill pan and add the olive oil. Quickly sear lamb on all 4 sides just until cooked and heated through, about 1 minute per side. Set aside and wipe out pan

Blanch the chard leaves in boiling water for about 1 minute When able to handle chard, wrap each loin piece in 2 or 3 leaves to cover completely. Carefully slice lamb into small pieces for an appetizer or larger pieces for an entree.

Whisk together the maple syrup, lemon juice and soy sauce and drizzle over top of sliced lamb.

Makes 2 entree servings.

— Recipe courtesy of Kristen Lyon, manager of Rogue Valley Local Foods

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