Cumin Crusted Lamb Loin

Recipe and photo courtesy of Edible Canada

Granville Island’s Edible Canada at the Market is a full service bistro, celebrating the best cuisine, wine, beer and spirits from across BC and Canada. EC president and founder, chef Eric Pateman, prepared this meal at a recent whisky dinner, where they matched whiskies from around the world to market-inspired local fare.

Cumin Crusted Lamb Loin with shaved fennel & tart apple salad vanilla & cardamom jus

Suggestion DRINK: Amrut Double Cask Single Malt (India)

Serves 4

1 Lamb loin

25g Cumin Seeds, ground, if there is no spice grinder/mortar & pestle

Salad

1 Bulb of fennel

1 Granny Smith apple (Apple Stand)

25 ml Olive Oil

1 Lemon

1/4 head Purple Kale

1tsp Honey

Sauce

150 ml  Veal demi glace

.25 Vanilla Bean

.25 Onion, sliced

2 Cardamom Pods

50 ml Red Wine

salt & pepper to taste

Lamb

Preheat oven to 350F.

Clean silver skin from lamb. In a pan toast cumin seeds. Grind in spice grinder or use a mortar & pestle. Season lamb loin with salt & pepper, roll in ground cumin. Sear all sides of lamb in hot pan using oil. Put in oven for 15-20 minutes for a medium temperature. Once lamb in done, allow to rest about 5 min before cutting into medallions.

Sauce

In a medium sized pot heat with oil & sweat off onions. Deglaze pan with red wine & allow to reduce until almost dry.  Add in veal demi glace & bring back to a simmer. Toast cardamom pods & smash open with the back of a pan or knife & add to sauce. Split open vanilla bean & scrap pods, add both the sauce.  Simmer until sauce coats the back of a spoon. Strain through a fine mesh strainer. Season with salt & pepper.

Salad

Wash & core both fennel & apple.  Shave fennel & apple using a mandolin or knife. Wash & julienne purple kale. In a bowl mix salad together & dressing with olive oil, lemon juice, honey, salt & pepper.

To Serve

Arrange the salad on a plate, place the lamb on top and spoon over the sauce.