CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT
Steps:
- In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
- EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper.
- When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)
- Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)
- To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
- Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.
LAMB CHOPS WITH CUMIN, CARDAMOM, AND LIME
Steps:
- Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare. Transfer cooked lamb to a platter. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner. Transfer to platter and let stand 5 minutes.
"LIME 'N THE CUMIN" LAMB LOINS
I think Lamb is one of the tastiest meats out there. This is definately a treat, and simple to make with only 4 ingredients.
Provided by David04
Categories Lamb/Sheep
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat Broiler.
- Blend olive oil, lime juice and cumin.
- Brush lime and cumin mixture on both sides of each lamb chop.
- Place lamb chops on the top broiler rack.
- Broil for 5-6 minutes each side.
Nutrition Facts : Calories 719.5, Fat 61.8, SaturatedFat 26.9, Cholesterol 168, Sodium 129.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 37.3
ONTARIO LAMB LOIN WITH SASKATOON BERRY CHUTNEY
This is an Emeril recipe posted for the Canada part of the World Zaar tour contest. I have not made this but looks really good!!
Provided by Jessica K
Categories Lamb/Sheep
Time 55m
Yield 2 loins, 4 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 425 degrees F.
- In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
- Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
- Serve with Saskatoonberry Chutney.
- Saskatoonberry Chutney.
- In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
- Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
- Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.
Nutrition Facts : Calories 1480.3, Fat 117.3, SaturatedFat 43.8, Cholesterol 252, Sodium 982.5, Carbohydrate 43.8, Fiber 3.1, Sugar 20.6, Protein 60.3
CUMIN-SCENTED LAMB LOIN
I lived in Morocco for a time in the mid-1970s studying textiles as part of my anthropology training. While there, I learned to cook with the full array of the expressive, aromatic spices of the Moroccan kitchen. Cumin is one of the most important and widely used of these spices, and I find that its pungent, woodsy aroma gives most meat dishes a "meatier" or "gamier" flavor that I like. Cumin is also widely used in Tex-Mex cooking for the same effect. This brine will work for up to double the amount of meat called for here. When making a brine, use a five-to-one ratio of sugar to salt, which works well for twenty-four-hour brines such as this one. For a North African accent, garnish the tacos with grated carrots, chopped fresh mint leaves, and quartered cherry tomatoes. Look for cinnamon oil in the baking and candy-making sections of well-stocked specialty food stores or online.
Yield makes 8 tacos
Number Of Ingredients 19
Steps:
- To prepare the brine, in a large bowl, mix all ingredients except for the tenderloin, oil, tortillas, and garnish. Transfer the brine to a pan large and deep enough to hold the liquid and the meat. Trim the thin outer silver skin from the loin and place it in the brine, cover, and let the meat marinate in the refrigerator for 24 hours. Using your hands, remove the lamb from the marinade, brush off any whole spices from the meat, and pat dry with paper towels.
- To cook the lamb, in a large, heavy skillet, heat the oil over medium-high heat. Sear the meat on all sides, turning every 1 to 1 1/2 minutes, cooking to medium-rare (135°F), about 5 minutes total. For lamb loin, sear over medium-high heat 2 minutes per each of the four sides, cooking to medium-rare (135°F), 8 to 12 minutes total. Remove the lamb from the pan and let rest on a cutting board for 3 minutes. Slice the meat into thin medallions and serve immediately.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
MARINATED LAMB LOIN WITH YOGURT SAUCE
Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.
Provided by A la Carte
Categories Lamb/Sheep
Time 39m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
- Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
- Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.
ROASTED LAMB LOIN WITH GARLIC AND THYME
From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200840, the recipe for which is posted separately.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
- In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
- Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
- Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
- Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.
Nutrition Facts : Calories 692.1, Fat 61.8, SaturatedFat 23.7, Cholesterol 133.7, Sodium 112.5, Carbohydrate 4.3, Fiber 0.4, Sugar 0.1, Protein 28.7
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