Cumin Scented Lamb Loin Recipes

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CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT



Cumin and Honey Scented Loin Lamb Chops with Eggplant image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

8 tablespoons Dijon mustard
2 cups canola oil
4 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chili powder
12 loin lamb chops
Salt and pepper
1 small eggplant, ends removed, cut into 12 (2-inch) round slices
6 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons herbes de Provence

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.

PAN ROASTED LAMB LOIN WITH SWEET AND SOUR RELISH AND (SMOKY OR GRILLED) EGGPLANT PUREE



Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

2 Japanese eggplant, sliced into 1/4-inch rounds
Kosher salt
1 Italian eggplant, sliced in half lengthwise
Kosher salt
Extra-virgin olive oil
1/2 sprig fresh rosemary, leaves removed
2 to 3 sprigs fresh thyme, leaves removed
Juice of 1 orange
1 (1-pound) boneless lamb loin
Kosher salt and freshly ground black pepper
4 tablespoons blended oil
1/2 cup unsalted butter
1 sprig fresh rosemary
2 sprigs fresh thyme
2 cups white wine
1 cup golden raisins
2 to 3 tablespoons blended oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
Kosher salt
2 Italian eggplant, medium dice
1/2 cup pine nuts
2 to 3 tablespoons salt-packed capers, rinsed
Juice of 2 oranges
1/2 cup sherry vinegar
1 tablespoon cumin seeds, toasted
2 tablespoons sugar
2 cups micro arugula, for serving
1/2 Fresno chile, thinly sliced into rounds, for serving
Extra-virgin olive oil, for serving

Steps:

  • Preheat the grill over medium-high heat and the oven to 275 degrees F.
  • For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt. Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes.
  • Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves. Place the whole eggplant onto the hottest part of the grill, flesh-side down. Cover with metal bowl and cook, about 5 to 6 minutes. Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side. Both the Japanese and Italian eggplants should be done at the same time.
  • Remove the charred flesh of the Italian eggplant and discard the skins. Add the flesh and seeds to a blender. Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste. Taste and re-season, if needed.
  • For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides. Place a saute pan over medium-high heat and add the oil. Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes. Flip and continue to sear on the other side, another minute. Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt. Baste the lamb with the melted butter and place into the oven. Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F.
  • When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing. (2 servings)
  • For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins.
  • To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil. Once heated, add the shallots and season with salt, to taste. Next, add the garlic and stir to combine. Once fragrant, add the diced eggplant and season again with salt. Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar. Once the flames stops, add the raisins and wine and stir to combine. To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast. Once toasted add the cumin seeds and about 2 tablespoons sugar. Allow the eggplant to cook down and simmer for about 4 to 5 minutes.
  • For plating: To a medium bowl add the arugula, sliced chile and drizzle with extra-virgin olive oil. Toss to combine.
  • For each serving, spoon some of the smoky eggplant puree onto a plate. Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices. Top with some of the sweet and sour eggplant relish and the micro arugula salad. Drizzle with extra-virgin olive oil.

CUMIN-SCENTED LAMB LOIN



Cumin-Scented Lamb Loin image

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

12 cups water
4 large heads garlic, cloves removed and halved lengthwise
2/3 cup sugar
5 teaspoons kosher salt
4 teaspoons black peppercorns, crushed
14 sticks canela, crushed
4 drops cinnamon oil (see headnote)
4 teaspoons chile caribe (red chile flakes)
2 teaspoons fennel seed, toasted
2 teaspoons anise seed
1/2 teaspoon ground coriander, toasted
6 drops liquid smoke
1 teaspoon whole allspice, crushed
13 large sprigs flat-leaf parsley
2 tablespoons chipotle puree (page 153)
1 pound lamb loin
1 tablespoon vegetable oil
8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Caramelized diced pineapple

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.

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