Lamb Or Venison With Cherry Ginger Sauce Recipes

LAMB OR VENISON WITH CHERRY-GINGER SAUCE

Steps:

• Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
• Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
• Preheat oven to 450°F.
• Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
• Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
• Transfer meat to plate and cover with foil.
• Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
• Slice venison on the diagonal, serve with sauce.

BUTTERFIED LEG OF LAMB WITH GINGER

Steps:

• Score the surface of the lamb, place in a shallow dish.
• Mix garlic.
• ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
• Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
• Put lamb in a roasting pan, reserve the marinade.
• roast 15 minutes.
• Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
• Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
• Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.