Coriander Spiced Loin Of Lamb With Orange Chartreuse Sauce Recipes

LAMB LOIN WITH INDIAN SPICE BLEND AND ROASTED VEGETABLE STEW WITH FRIZZLED BRUSSELS

Steps:

• Preheat a cast-iron grill pan over medium-high heat.
• Add the coriander, cumin, fennel, fenugreek and mustard seeds to a spice grinder and pulse to a powder; transfer to a medium bowl and stir in the salt. Reserve a pinch for the vegetable stew.
• Toss the lamb with the remaining spice mixture to coat, then thread onto skewers. Coat the pan with olive oil. Sear the skewers on all sides until the lamb is cooked to the desired doneness. Remove from the heat and serve with Roasted Vegetable Stew and Frizzled Brussels.
• Preheat the oven to 400 degrees F.
• Add the eggplant to a large bowl and coat with olive oil. Sprinkle with salt and crushed red pepper to taste. Place the eggplant on a baking sheet in a single layer.
• Put the cauliflower in the bowl and coat with olive oil, then sprinkle with salt and crushed red pepper to taste. Place the cauliflower next to the eggplant on the baking sheet in a single layer. Roast until the vegetables begin to brown, rotating once, 15 to 20 minutes.
• Add olive oil to coat the bottom of a Dutch oven over medium heat. Add the onions and fennel and cook until translucent. Add the tomatoes and chickpeas and stir gently to combine. Add the vegetable stock, curry leaves, asafetida, nigella seeds and Indian spice blend. Bring to a boil, then reduce to a simmer. Season with salt to taste. Add all of the roasted vegetables to the pot and cook until the vegetables are tender, 15 to 20 minutes. If the stew gets dry, add vegetable stock as needed.
• Preheat a cast-iron pan over medium-high heat. Toss the Brussels-sprout leaves in oil to coat and sprinkle with salt to taste. When the pan is hot, add the leaves and cook until beginning to brown and shrivel slightly. Remove from the heat and sprinkle with nigella seeds.

CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE

Steps:

• Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
• Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
• Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.

LAMB IN CORIANDER SAUCE

Steps:

• heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
• Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
• Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
• Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.