Roasted Stuffed Double Lamb Loin Food

LAMB LOIN - GRILLED OR ROASTED TO PERFECTION

Steps:

• Let roast come to room temperature for at least 30 minutes.
• Preheat grill or oven.
• Rub roasted garlic inside of roast, all around.
• Sprinkle inside with herbs. (see post for suggestions)
• Roll up tightly.
• Truss with kitchen string. (see post)
• Brown roast on all sides. If doing inside, add a bit of olive oil to pan.
• Once browned move to the side of the grill without a burner on. (indirect grill)
• If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
• Cook until temperature is about 125°F for medium rare.

WHOLE BONELESS LAMB LOIN

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.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

GARLIC-STUFFED LAMB LOIN BITES

Steps:

• In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool.
• For the lamb skewers:
• Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight.
• When ready to cook, prepare grill or preheat broiler.
• Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking.
• Preheat the oven to 350 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
• When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

LAMB LOIN WITH INDIAN SPICE BLEND AND ROASTED VEGETABLE STEW WITH FRIZZLED BRUSSELS

Steps:

• 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.
• 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.
• 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.

PAN-ROASTED DOUBLE-CUT LAMB CHOPS

Steps:

• Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
• Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
• Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
• Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
• Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

ROASTED LAMB LOIN SALAD

Steps:

• For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
• Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
• Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
• Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
• Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
• For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
• Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.

ROAST LAMB STUFFED WITH APRICOT & MINT

Steps:

• Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
• Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
• Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
• Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

ROASTED LAMB LOIN WITH GARLIC AND THYME

Steps:

• Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
• In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
• Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
• Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
• Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.