Lamb Loin with Spicy Date Glaze

Total Time:
1 hr 10 min
35 min
10 min
25 min

4 servings

  • 2 tablespoons canola oil, plus more for brushing
  • 1 small Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 12 pitted dates, coarsely chopped
  • 3 whole cloves
  • 1 cinnamon stick
  • Clover honey, as needed
  • 3 tablespoons chopped fresh cilantro, plus whole leaves, for garnish
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds lamb loin
  • Heat the oil in a medium saucepan over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 30 seconds. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly.

  • Transfer to a blender and blend until smooth. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate. Transfer to a bowl and let cool. Remove 1/4 cup for garnish.

  • Heat a charcoal or gas grill to medium-high for direct grilling.

  • Brush the lamb with oil on both sides and sprinkle with salt and pepper. Grill, brushing with the glaze and turning once or twice, until cooked to medium-rare, about 10 minutes total. Remove and let rest before slicing.

  • Place the lamb slices on a platter, drizzle with the reserved glaze and garnish with cilantro leaves.

Cook Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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