Ontario Lamb Loin with Saskatoon Berry Chutney

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
15 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 (1 1/2-pound) lamb loins, trimmed and tied at 1-inch intervals
  • 1 cup fine bread crumbs
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh mint
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Saskatoonberry Chutney, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Saskatoonberry Chutney:
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 jalapeno pepper, seeds and stem removed, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 cups fresh Saskatoon berries (about 2 pints), rinsed and drained (any fresh berries can be substituted)
  • 1/4 cup plus 1 tablespoon packed brown sugar
  • 1/4 cup balsamic or apple cider vinegar
  • 1/4 cup minced fresh mint
Directions

Preheat oven to 425 degrees F.

In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, cumin, salt, and pepper, and mix well.

Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving. Serve with Saskatoonberry Chutney.

Beverage Suggestion: Mission Hill Merlot 1999

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Saskatoonberry Chutney:

In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.

Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.

Yield: About 1 1/2 cups


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Lamb Loin with Spicy Date Glaze

    Recipe courtesy of Bobby Flay