Best Pan Roasted Lamb Loin With Sweet And Sour Relish And Smoky Or Grilled Eggplant Puree Recipes

Whole Boneless Lamb Loin image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup olive oil
Pistachio-Mint Couscous, recipe follows
1 boneless lamb loin, split lengthwise (about 2 pounds)
Salt
Essence, recipe follows
2 long sprigs fresh rosemary
1/2 teaspoon ground coriander
2 teaspoons ground cumin
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 (10-ounce) box couscous
1/2 teaspoon salt
2 1/4 cups boiling water
3 tablespoons roughly chopped shelled pistachios, plus 2 tablespoons whole, lightly toasted
1/4 cup chopped packed fresh mint leaves
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F.
On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
Slice into 1-inch pieces. Serve atop couscous.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.

Grilled Lamb Loins image

Provided by Martha Stewart

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 8

2 boneless lamb loins, fat caps trimmed to 1/4 inch, patted dry
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3/4 teaspoon ground cinnamon
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, plus sprigs for grilling
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.