Poached Loin Of Lamb Recipes

POACHED LOIN OF LAMB

Poached Loin of Lamb image

Yield Serves 4

Number Of Ingredients 7

Ingredients

a 4-pound lamb loin, fully boned and trimmed of fat and membrane, reserving the bones and scraps for the stock and separating the eye of the loin and the tenderloin
2 garlic cloves, or to taste, sliced thin
1 tablespoon salt
coriander
mint
Chili Chutney as an accompaniment
coriander, mint, and Chili Chutney as an accompaniment

Steps:

On a work surface tie together with string the eye of the loin and the tenderloin at 1-inch intervals and tie the length of the meat with string, leaving enough string at the ends to reach the handles of a kettle. Make several slits in the meat, insert the garlic, and chill the meat, covered, while making the stock.
In the kettle combine the reserved bones and scraps, the salt, and 12 cups cold water, bring the water to a boil, skimming the froth, and simmer the mixture for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the solids, return it to the kettle, cleaned, and bring it to a simmer over moderately high heat. Lower the lamb into the stock without letting it touch the side or the bottom of the kettle, tie the string to the handles, and simmer the lamb for 10 to 12 minutes for medium-rare meat. Remove the lamb from the kettle, discard the strings, and let the lamb stand on a cutting board for 3 minutes. Cut the lamb diagonally into 1/2-inch-thick slices, divide it among 4 plates, and spoon the chutney onto the plates.

ROASTED LAMB LOIN SALAD

Roasted Lamb Loin Salad image

I grew up eating a lot of lamb, and this dish was inspired by something my aunt and uncle prepared. My version is pretty true to the original, but I add currants for a sweet counterpoint to the saltiness of the feta and richness of the lamb.

Provided by Antonia Lofaso Bio and Recipes

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Neutral cooking oil, for frying and cooking
Kosher salt and freshly ground black pepper
2 Japanese eggplants, cut into 2-inch-thick and 2-inch-long pieces
2 tablespoons currants
Two 8-ounce steaks lamb loin, trimmed
3 tablespoons unsalted butter
5 breakfast radishes, shaved thin on a mandoline
2 Persian cucumbers, sliced thin on a mandoline
1/4 cup crumbled feta
3 mixed tablespoons picked fresh dill, flat leaf parsley and cilantro, plus more for garnish
3 cups canned chickpeas with their water
1 cup tahini
2 cloves garlic
Juice of 1/2 lemon
Kosher salt
Good quality extra-virgin olive oil, for drizzling

Steps:

For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.

GARLIC ROASTED EYE OF LOIN OF LAMB

Garlic Roasted Eye Of Loin of Lamb image

Provided by Marian Burros

Categories dinner, main course

Time 4h30m

Yield 10 - 12 servings

Number Of Ingredients 6

Ingredients

1 boned loin of lamb (see note)
Corn oil
Salt and freshly ground black pepper to taste
Dried thyme
1/2 head garlic, poached and mashed
1 bunch watercress

Steps:

Preheat broiler.
Rub each eye of loin with oil. Rub in salt, pepper and thyme. Spread mashed garlic on loin and place it on broiler rack. Broil 3 or 4 inches from heat source for 5 minutes. Turn over meat and broil 5 minutes longer. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
Cool lamb on a serving plate. It may be prepared 2 or 3 hours in advance. Cut into slices 1/4 to 1/2 inch thick and serve, garnished with watercress. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 0 grams

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