Lime N The Cumin Lamb Loins Recipes

CUMIN-SCENTED LAMB LOIN

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.

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.

ONTARIO LAMB LOIN WITH SASKATOON BERRY CHUTNEY

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.

CHARCOALED LOIN OF LAMB

Steps:

• Combine the pomegranate concentrate, lime juice and olive oil. Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients. Cover with plastic wrap and refrigerate for 8 hours, turning once.
• Make the curry oil. Put the coriander and cumin seeds in a small heavy skillet and toast them over low heat until aromatic, without browning, about 3 minutes. Set aside to cool. Crush in a mortar and pestle or a small spice grinder until finely ground. Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
• Take the lamb out of the marinade and discard marinade. Dust both sides with the cracked peppercorns and season lightly with salt. Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side. Set aside until completely cool.
• Meanwhile, pour the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season to taste with salt and pepper. Add the arugula and Romano. Toss, and set aside.
• Using a sharp knife, cut each loin lengthwise into thin strips, 1/8 inch thick, about 12 slices per loin. Arrange 4 slices of lamb on each of the 6 dinner plates. Sprinkle with 1 tablespoon of curry oil. Arrange the salad next to the lamb.

MARINATED LAMB LOIN WITH YOGURT SAUCE

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.

MUM'S DOUBLE LAMB LOIN

Steps:

• Lay your double lamb loin skin side down and flat and season with salt and pepper.
• Mix pancetta, pork mince, sage, parsley, carrot and breadcrumbs for the stuffing and then lay the stuffing down the centre of the lamb and spread over the back straps and fillets before wrapping the lamb flaps around the stuffing with the flaps meeting in the middle.
• Tie the loins together in a roll with the twine/string and then rub the olive oil over the outside and lightly season with salt and pepper.
• Roast in a oven pan at 175C for about 1 1/2 to 2 hours or until the core temperature of the lamb is at 60C, check by using a meat thermometer.
• Serve sliced at the table with a salad or vegetables.
• Mama mia, it's good.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

ROASTED LAMB LOIN WITH GARLIC AND THYME

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.