Lamb Loin With Spicy Date Glaze Recipes

Steps:

• Make the date vinaigrette: In a medium bowl, whisk to combine spice blend, molasses, vinegar, and oil. Stir in dates, 1 teaspoon salt, and 1/4 teaspoon pepper and let sit for at least 10 minutes and up to a week.
• Make the lamb chops: In a small saute pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a medium bowl and stir in molasses, ghee, garlic, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Place lamb in a shallow dish or large resealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.
• Heat grill or grill pan over medium and grill the lamb until cooked through, about 3 minutes per side.
• In a large bowl, toss to combine arugula and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.

Steps:

• For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld.
• Remove the lamb from the refrigerator 30 minutes before cooking.
• When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper.
• Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes.
• For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper.
• Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over.