Cumin and Coriander-Rubbed lamb loin

Cumin and Coriander-Rubbed lamb loin | 0 Comments
From Lemon-Thyme Chicken , Aired on Thu 8/13
Chef Jeff Henderson, Lamb
Instructions

Cumin and Coriander-Rubbed lamb loin with carrots topped with crispy basil and a side of creole hummus

Lamb and carrots

½ rack New Zealand lamb loin, bones removed

1 tablespoon whole cumin

1 tablespoon whole coriander

2 teaspoon salt

1 teaspoon pepper

2 tablespoon olive oil

1 bunch peeled and sliced heirloom carrots

2 Tablespoon butter

1 tablespoon roughly chopped roasted garlic

½ teaspoon salt

½ teaspoon pepper

2 Tablespoons olive oil

creole hummus

1 can chickpeas

1 tablespoons tahini

3 tablespoons lemon juice

1 tablespoon pine nuts

½ teaspoon cumin

⅓ cup olive oil

2 cloves whole garlic

2 tablespoons sparkling lime water

½ teaspoon smoked paprika

1 teaspoon salt

1 teaspoon creole seasoning

pine nuts for garnish

grilled pita for dipping

extra salt to taste

crispy basil

10-15 leaves of basil

2 cups vegetable oil

Fig Pan sauce

remaining lamb and carrot sear drippings

2 Tablespoons fig marmalade

1 teaspoon chopped parsely

3 Tablespoons beef stock

WHAT TO DO

Lamb and Carrots

1.    Heat oven to 350 degrees

2.   heat olive oil in skillet to high heat

3.   finely grind cumin and coriander in mortar & pestol

4.   rub lamb loin with ground cumin and coriander, salt, pepper, and olive oil

5.    combine all other ingredients in skillet, searing carrots and lamb on all sides

6.   transfer to baking dish, leaving drippings behind.

7.   bake in oven until medium-rare and carrots tender

Hummus

1.    combine all ingredients in processor and blend until smooth

2.   season with salt, pepper, and creole to taste

3.   garnish with pine nuts and serve with grilled pita bread

Crispy Basil

1.    heat oil in pot to 350 degrees

2.   submerge basil in oil for 10-15 seconds and blot on paper towel

Fig pan sauce

1.    bring skillet drippings to high heat

2.   combine all ingredients and reduce for 5 minutes

Presentation

1.    spoon ¼ cup hummus on center of plate

2.   slice lamb loin on the bias into ½ inch slices

3.   spoon carrots onto plate, around hummus

4.   drizzle fig sauce onto whole plate

5.    top with crispy basil

6.   finish with kosher salt

Ingredients
  • ½ rack New Zealand lamb loin, bones removed
  • 1 tablespoon whole cumin
  • 1 tablespoon whole coriander
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon olive oil
  • 1 bunch peeled and sliced heirloom carrots
  • 2 Tablespoon butter
  • 1 tablespoon roughly chopped roasted garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 can chickpeas
  • 1 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon pine nuts
  • ½ teaspoon cumin
  • ⅓ cup olive oil
  • 2 cloves whole garlic
  • 2 tablespoons sparkling lime water
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning
  • pine nuts for garnish
  • grilled pita for dipping
  • extra salt to taste
  • 10-15 leaves of basil
  • 2 cups vegetable oil
  • remaining lamb and carrot sear drippings
  • 2 Tablespoons fig marmalade
  • 1 teaspoon chopped parsely
  • 3 Tablespoons beef stock

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