WHOLE BONELESS LAMB LOIN
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
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.
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
CUMIN-SCENTED LAMB LOIN
I lived in Morocco for a time in the mid-1970s studying textiles as part of my anthropology training. While there, I learned to cook with the full array of the expressive, aromatic spices of the Moroccan kitchen. Cumin is one of the most important and widely used of these spices, and I find that its pungent, woodsy aroma gives most meat dishes a "meatier" or "gamier" flavor that I like. Cumin is also widely used in Tex-Mex cooking for the same effect. This brine will work for up to double the amount of meat called for here. When making a brine, use a five-to-one ratio of sugar to salt, which works well for twenty-four-hour brines such as this one. For a North African accent, garnish the tacos with grated carrots, chopped fresh mint leaves, and quartered cherry tomatoes. Look for cinnamon oil in the baking and candy-making sections of well-stocked specialty food stores or online.
Yield makes 8 tacos
Number Of Ingredients 19
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.
CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT
Steps:
- In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
- EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper.
- When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)
- Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)
- To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
- Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.
CUMIN-SCENTED BARLEY
Provided by Jonathan Reynolds
Categories dinner, weekday, side dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes. Add barley and 1 tablespoon of butter, stirring until barley is coated. Add cumin and pepper and sauté until barley starts to crackle, about 5 minutes. Add chicken stock and Madeira, bring to a boil, then cover. Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.
- Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste. Cover and let stand 15 minutes. Serve with lamb.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 786 milligrams, Sugar 9 grams, TransFat 0 grams
CUMIN SCENTED LAMB CHOPS WITH SWEET POTATO MASH
I got this delicious recipe from out of a low GI cookbook called "Learn To Cook Low GI" by Lorna Rhodes. It is quick to put together and the taste is fabulous. You'd expect to make put alot more effort into something that ends up tasting this special. It healthy as well!
Provided by MarieRynr
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the garlic, olive oil, cayenne pepper, paprika, cumin and lemon juice. Trim off any excess fat from the chops, season with salt and pepper and place on a plate. Brush all over with the oil mixture and let sit for half an hour if possible, but not necessary.
- Peel and cut the white potatoes into chunks, placing in a pan of cold salted water. Bring to the boil and cook for 5 minutes. In the meantime peel the sweet potatoes and cut into chunks. Add to the white potatoes and cook for 10 minutes more until tender.
- meanwhile put the chops under a medium hot grill and grill for about 5 minutes on each side until golden and cooked through.
- Heat the butter with the chili flakes in a small frying pan, add the onions and simmer for 2 minutes. Remove from the heat.
- Drain the potatoes and return to the pan, break up with a fork and add the onion mixture. Keep the texture chunky. Season if needed.
- Serve the lamb chops with the potatoes.
Nutrition Facts : Calories 455.6, Fat 31.4, SaturatedFat 14.9, Cholesterol 85.6, Sodium 253.4, Carbohydrate 25.4, Fiber 3.6, Sugar 3.7, Protein 18.1
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