Lime N The Cumin Lamb Loins Recipes

LAMB CHOPS WITH CUMIN, CARDAMOM, AND LIME

Steps:

• Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare. Transfer cooked lamb to a platter. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner. Transfer to platter and let stand 5 minutes.

"LIME 'N THE CUMIN" LAMB LOINS

Steps:

• Preheat Broiler.
• Blend olive oil, lime juice and cumin.
• Brush lime and cumin mixture on both sides of each lamb chop.
• Place lamb chops on the top broiler rack.
• Broil for 5-6 minutes each side.

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.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

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.

CUMIN-SCENTED LAMB LOIN

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.

BOMBAY LEG OF LAMB WITH YOGURT AND LIME

Steps:

• In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
• Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
• Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

MEDALLION OF LOIN OF LAMB WITH TOMATOES AND BASIL

Steps:

• Cut the lamb into 12 pieces of equal size.
• Remove the skin and seeds of the tomatoes and cut them into 1/4-inch chunks. There should be about 1 1/2 cups.
• Heat 2 tablespoons of the olive oil in a small saucepan and add the chopped garlic. Cook briefly but do not brown. Add the tomatoes, basil leaves, salt and pepper. Stir and simmer 5 minutes. Keep warm.
• Sprinkle the lamb with cumin, salt and pepper.
• Heat the remaining tablespoon olive oil with 1 tablespoon butter in a nonstick skillet large enough to hold the lamb in one layer. Add the lamb, garlic cloves and thyme. Brown the lamb quickly on all sides and cook over relatively high heat about 4 minutes for rare. Remove the lamb pieces to a warm platter.
• Add the shallots to the pan and cook briefly, stirring, until wilted.
• Add the water. Bring to a boil and cook 1 minute. Swirl in the remaining 2 tablespoons butter and any juices that have accumulated around the lamb. Blend well. Taste for seasoning. Remove garlic cloves if desired.
• Keep warm.
• Divide the tomato sauce equally on 4 plates. Place 3 pieces of lamb over the sauce. Spread some shallot sauce over the lamb pieces. Arrange the sauteed potatoes (see recipe) around the lamb.

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.

CUMIN AND LIME ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 500°.
• Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
• Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
• Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
• Season the meat with the cumin, coriander, salt, and pepper.
• Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
• Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
• Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
• Sprinkle with the flour, and continue cooking 1 minute.
• Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
• Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
• Slice the rested roasted pork; serve with spicy creamed corn.