Save Recipe Print
Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels
Total:
1 hr 50 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Roasted Vegetable Stew:
Frizzled Brussels:

Directions

Special equipment: a spice grinder; skewers, soaked in water for 30 minutes if wood or bamboo

Preheat a cast-iron grill pan over medium-high heat.

Add the coriander, cumin, fennel, fenugreek and mustard seeds to a spice grinder and pulse to a powder; transfer to a medium bowl and stir in the salt. Reserve a pinch for the vegetable stew.

Toss the lamb with the remaining spice mixture to coat, then thread onto skewers. Coat the pan with olive oil. Sear the skewers on all sides until the lamb is cooked to the desired doneness. Remove from the heat and serve with Roasted Vegetable Stew and Frizzled Brussels.

Roasted Vegetable Stew:

Preheat the oven to 400 degrees F.

Add the eggplant to a large bowl and coat with olive oil. Sprinkle with salt and crushed red pepper to taste. Place the eggplant on a baking sheet in a single layer.

Put the cauliflower in the bowl and coat with olive oil, then sprinkle with salt and crushed red pepper to taste. Place the cauliflower next to the eggplant on the baking sheet in a single layer. Roast until the vegetables begin to brown, rotating once, 15 to 20 minutes.

Add olive oil to coat the bottom of a Dutch oven over medium heat. Add the onions and fennel and cook until translucent. Add the tomatoes and chickpeas and stir gently to combine. Add the vegetable stock, curry leaves, asafetida, nigella seeds and Indian spice blend. Bring to a boil, then reduce to a simmer. Season with salt to taste. Add all of the roasted vegetables to the pot and cook until the vegetables are tender, 15 to 20 minutes. If the stew gets dry, add vegetable stock as needed.

Frizzled Brussels:

Preheat a cast-iron pan over medium-high heat. Toss the Brussels-sprout leaves in oil to coat and sprinkle with salt to taste. When the pan is hot, add the leaves and cook until beginning to brown and shrivel slightly. Remove from the heat and sprinkle with nigella seeds.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Loin of Lamb in Salt Crust

Recipe courtesy of Terrance Brennan

Garlic-Stuffed Lamb Loin Bites

Recipe courtesy of Michael Chiarello

Lamb Loin with Spicy Date Glaze

Recipe courtesy of Bobby Flay

Lamb Loin Chops with Mint Pesto

Recipe courtesy of Guy Fieri

Chestnut Lamb Loin with Sweet Onion Marmalade

Recipe courtesy of Robert Irvine

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Recipe courtesy of Bobby Flay

Boxty with Seared Lamb Loin and Whole-Grain Mustard Aioli

Recipe courtesy of Anne Burrell

Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto

Recipe courtesy of Bobby Flay

Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories