Introducing lamb tenderloin. This pricey cut can arrive as chops or, if the butcher hasn’t gone that far, looking like a lopsided little log of meat. It can also be cut into what’s called Valentine Steaks, where the knife makes a deep incision between two chops which are then butterflied, or opened up like a book. The result is a heart-shaped steak that I’m sure is a big seller come February.

In any event, tenderloin cooks quickly, and, in my experience, produces wonderful results. It was lamb loin chops that we made for our Thanksgiving dress rehearsal and I’ve prepared a tenderloin whole for this salad here.

To prepare the meat, let it sit out for an hour or so to come to room temperature. Heat an oven-proof frying pan, or Dutch oven, over medium-high heat and add some vegetable oil. Season the meat generously with salt and pepper and, when the oil is hot, sear the lamb until brown and caramelized on all sides. This will take just a couple of minutes on each side. Add a pat of butter (or a knob as the Brits would say) and baste the meat briefly before finishing in a 350°F oven for about 8 minutes until meat is cooked. It should still be pink on the inside.

While I made the Lemon-Garlic Mayonnaise per The Silver Palate recipe, I actually think it’s a little heavy and would opt out should I decide to make the salad again. The lamb and eggplant combination was a good enough combination on its own without all the extras.

Greek Lamb and Eggplant Salad
Serves 4 portions 

5 cups 1-inch cubes of peeled eggplant, about 1 large eggplant
salt for draining eggplant
1/4 cup olive oil
3/4 pound fresh spinach, washed, dried, with stems removed
4 cups cooked lamb, cut into thick julienne (I cubed the meat)
1 cup imported black olives (Kalamata or Alfonso)
2 to 3 teaspoons toasted pine nuts
Lemon-Garlic Mayonnaise

1. Layer the eggplant in a colander, salting generously as you go, and set the colander in the sink or over a plate. Let stand for at least 30 minutes.

2. Rinse eggplant, pat cubes dry with paper towels and arrange in a single layer in a baking dish. Drizzle eggplant with the olive oil and bake at 400°F, turning occasionally, for 20 to 30 minutes, or until tender but not mushy. Remove from the oven and cool to room temperature. Taste; add salt if needed.

3. Add the spinach leaves around the edge of a serving platter.

4. Combine eggplant and lamb and mound in the center of the platter.

5. Distribute olives over the lamb and eggplant and sprinkle pine nuts over all.

6. Serve at room temperature with Lemon-Garlic Mayonnaise and offer the pepper mill to your guests.

Lemon-Garlic Mayonnaise
About 3 cups

1 whole egg
2 egg yolks
1/2 cup fresh lemon juice
salt and freshly ground black pepper, to taste
6 to 8 large garlic cloves, peeled and chopped
2 1/4 cups best-quality olive oil

1. Combine the whole egg, egg yolks and 1/4 cup of the lemon juice in the bowl of a food processor fitted with a steel blade. Season to taste with salt and pepper and process for 1 minute.

2. Drop the garlic through the feed tube and then begin to pour in the olive oil in a slow steady stream. When all of the oil has been incorporated, shut off the motor, scrape down the sides of the processor bowl, taste and correct seasoning. You may want to add additional lemon juice.

3. Transfer mayonnaise to a storage container, cover, and refrigerate until ready to use.