Pan Roasted Lamb Loin With Sweet And Sour Relish And Smoky Or Grilled Eggplant Puree Recipes

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SWEET AND SMOKY LAMB RIBS



Sweet and Smoky Lamb Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 5

5 pounds lamb spareribs (4 to 5 trimmed racks)
2 tablespoons kosher salt
2 teaspoons smoked hot paprika
1 cup orange marmalade
2 tablespoons soy sauce

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the rib racks on a baking sheet. Mix together the salt and paprika, and sprinkle the racks evenly with the mixture. Cover with foil and bake for 2 hours.
  • Meanwhile, mix together the marmalade and soy sauce.
  • After 2 hours, uncover the racks and brush them with the marmalade mixture. Raise the oven temperature to 400 degrees F and roast, uncovered, for an additional 30 minutes, basting the racks halfway through with the pan juices.
  • Cut into individual ribs and serve with lots of napkins.

ROASTED LAMB LOIN WITH GARLIC AND THYME



Roasted Lamb Loin With Garlic and Thyme image

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

2 quarts water
16 garlic cloves
4 tablespoons olive oil
2 tablespoons fresh thyme, chopped fine
kosher salt
fresh ground white pepper
2 (3/4 lb) loin lamb, trimmed
1/4 cup veal stock
1 tablespoon unsalted butter

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

GRILLED LAMB LOINS



Grilled Lamb Loins image

A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 8

2 boneless lamb loins, fat caps trimmed to 1/4 inch, patted dry
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3/4 teaspoon ground cinnamon
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, plus sprigs for grilling
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
  • Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
  • Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.

EGGPLANT RELISH



Eggplant Relish image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 3 cups

Number Of Ingredients 10

Relish
1 large eggplant, diced
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
1/4 cup chopped fresh garlic
1/4 cup toasted pine nuts
1/4 cup golden raisins plumped over heat in white wine
1/2 cup red wine vinegar
Pinch sugar

Steps:

  • Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
  • To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
  • Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

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