Roasted Lamb Loin With Savory Berry Sauce Recipes

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RACK OF LAMB WITH BLUEBERRY SAUCE



Rack of Lamb with Blueberry Sauce image

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 14

2 (8 bone) racks of lamb, fully trimmed
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅓ cup sliced shallot
1 pinch salt
1 cup fresh blueberries
1 cup dry red wine
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter, or more as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  • Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  • Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  • Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  • Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  • Remove lamb to a cutting board to rest about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  • Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g

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.

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