Ontario Lamb Loin With Saskatoon Berry Chutney
By á-170456
Ingredients
- SASKATOONBERRY CHUTNEY:
- 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
Details
Servings 4
Preparation
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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