Ontario Lamb Loin With Saskatoon Berry Chutney
"This is an Emeril recipe posted for the Canada part of the World Zaar tour contest. I have not made this but looks really good!!"
- Ready In:
- 55mins
- Ingredients:
- 25
- Yields:
-
2 loins
- Serves:
- 4
ingredients
- 2 (1 1/2 lb) lamb loin chops, trimmed and tied at 1-inch intervals
- 1 cup fine breadcrumbs
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon of fresh mint, minced
- 2 teaspoons seasoning salt (or Emeril Essence)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- saskatoonberry chutney
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 teaspoons garlic, minced
- 1 jalapeno pepper, seeds and stem removed, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 3 cups fresh saskatoon berries, rinsed and drained (about 2 pints)
- 1⁄4 cup brown sugar, plus
- 1 tablespoon brown sugar
- 1⁄4 cup balsamic vinegar (or apple cider vinegar)
- 1⁄4 cup of fresh mint, minced
directions
- Preheat oven to 425 degrees F.
- In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, 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.
- 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.
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RECIPE SUBMITTED BY
I just had my 2nd little boy this past Jan of 08. isn't he cute? i had my other little one Jan of 06. he's rotten and a cutie also!! So now i have 2 Jan boys!
My hubby's in the Army so we move every few years. Right now we are in our home state of TX! and happy to be back, close to family that can babysit for us! hubby is gone for a whole yr right now, so the baby will grow up without him right now. I've lived all over the world, the only place i haven't made it to yet is Europe, hopefully someday!
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