David Diazs Seared Lamb Loin with Chickpea Salad

Ingredients

• 6 ounces (3/8 pints or .375 pints) of olive oil
• 6 ounces (3/8 pints or .375 pints) soybean oil
• 1 tablespoon (1.62g) of dry oregano
• 1 tablespoon dry(1.62g) thyme
• 1 teaspoon (2.1g) piment d’ espelette (a french, red, ground pepper)
• 2 tablespoons (1 fluid ounce) of olive oil or canola oil
• 2 tablespoons (1 fluid ounce) of butter
• 1 garlic clove, smashed
• 1, 12 ounce (340.22 g) can of chick peas, strained and rinsed
• 1 garlic clove
• Alternative: puree can be substituted with store brought hummus
• 1, 12 ounce can (340.22g) of chickpeas drained of liquid
• 1 tablespoon (1.62g) chopped shallot
• 1 tablespoon (1.62g) chopped tomato confit or sun-dried tomato
• 10 black olives (halved)
• 1 quarter of a head of chopped romaine lettuce
• 2 ounces (1/8 or .125 pints) of sherry vinaigrette (1part sherry vinegar, 3 parts olive oil)

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