Charcoaled Loin Of Lamb Recipes

LOIN OF LAMB IN SALT CRUST

Steps:

• Preheat the oven to 450 degrees F. Lightly oil a large baking sheet.
• In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled.
• Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat.
• Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough.
• Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates.

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.

WHOLE BONELESS LAMB LOIN

Steps:

• Preheat oven to 400 degrees F.
• On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
• In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
• Slice into 1-inch pieces. Serve atop couscous.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.

LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
• Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
• Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
• Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
• While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
• Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
• To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

GRILLED LAMB LOINS

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.

OVEN-ROASTED BONELESS LEG OF LAMB

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

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.