Ontario Lamb Loin with Saskatoon Berry Chutney
- 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
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 1999Essence (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
Recipe courtesy Emeril Lagasse, 2001
Recipe courtesy of Rachael Ray