Lamb Loin with Spicy Date Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 843
- Total Fat
- 53
- Saturated Fat
- 21
- Carbohydrates
- 66
- Dietary Fiber
- 6
- Sugar
- 55
- Protein
- 31
- Cholesterol
- 126
- Sodium
- 822
- Total: 45 min (includes cooling and resting times)
- Active: 35 min
Ingredients
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
Directions
- 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.