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Ontario Lamb Loin With Saskatoon Berry Chutney


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  • 2 lamb loins - (1 1/2 lbs ea) trimmed, and tied at 1" intervals
  • 1 cup fine bread crumbs
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh mint
  • 2 teaspoons Emeril's Essence see * Note
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 jalapeño pepper seeds and stem
  • removed, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 cups fresh Saskatoon berries - (abt 2 pints) rinsed, drained (any fresh berries can be substituted)
  • 1/4 cup brown sugar - (packed) plus
  • 1 tablespoon brown sugar - (packed)
  • 1/4 cup balsamic or apple cider vinegar
  • 1/4 cup minced fresh mint


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 425 degrees.

In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, 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 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. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

Beverage Suggestion: Mission Hill Merlot 1999

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