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Spice Rubbed Australian Lamb Loin

Spicy mixture and a tangy gastrique emphasize the goodness of lamb.

Details

INGREDIENTS

    Spice Rub

    • 2 ounce Thai chili paste
    • 4 ounce California raisin paste*
    • 1/4 cup hoisin sauce*
    • 3 to 4 pound Australian Lamb loin roast
    • Dash of Chinese five-spice
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cardamom
    • 1 tablespoon ground cumin
    • Salt and pepper; to taste

    California Raisin Gastrique

    • 3 fluid ounce California raisin juice concentrate*
    • 1 ounce California raisin paste*
    • 1/2 cup raspberry vinegar
    • 1/2 cup rice wine vinegar
    • 2 teaspoons chili powder
    • 2 cups granulated sugar
    • Salt; to taste

    PROCEDURE

    Combine chili paste and raisin paste in small bowl; mix in hoisin sauce, and rub evenly over loin. Then, combine all dry spices in another bowl; rub generously over lamb. Sear and finish loin in the oven at 350°F until medium rare (145°F internal temperature).

    Gastrique

    In small saucepan, combine concentrate, paste, vinegars and chili powder; stir well and bring to boil. Meanwhile in heavy pot over low heat, caramelize sugar, stirring constantly with wooden spoon. When sugar liquefies and begins to color, remove from heat and carefully stir in hot vinegar mixture. (It will bubble and splatter.) Continue to stir until bubbling stops; reduce heat and simmer on low for 5 minutes more. Season to taste with salt and adjust acidity with vinegar, if necessary; strain and keep warm.

    To Assemble

    Spoon generous portion of Gastrique onto individual serving plate. Arrange 6-ounce portion of lamb on top and serve with Wilted Bok Choy, Golden Raisin Melon Salad, and Raisined Egg Omelet. (See recipes.)

    Note:

    Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (10 ounces) equal to twice the amount of raisin paste (5 ounces) required until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 870 (24% from fat); Total Fat 23g (sat 9g, mono 9g, poly 2g, trans 0g ); Cholesterol 200mg; Protein 62g; Carbohydrate 105g; (Dietary Fiber 2g; Sugars 95g; ); Iron 8mg; Sodium 720mg; Calcium 87mg; Potassium 891mg

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