Written By Guest Writer Edibles / Main course / Recipes Oct 21, 2011 Cumin Crusted Lamb Loin SHARE VIA: Facebook Twitter PinterestRecipe and photo courtesy of Edible CanadaGranville 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 jusSuggestion DRINK: Amrut Double Cask Single Malt (India) Serves 4 1 Lamb loin25g Cumin Seeds, ground, if there is no spice grinder/mortar & pestleSalad 1 Bulb of fennel1 Granny Smith apple (Apple Stand)25 ml Olive Oil1 Lemon1/4 head Purple Kale1tsp Honey Sauce150 ml Veal demi glace.25 Vanilla Bean.25 Onion, sliced2 Cardamom Pods50 ml Red Winesalt & pepper to taste LambPreheat 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.SauceIn 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. SaladWash & 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 ServeArrange the salad on a plate, place the lamb on top and spoon over the sauce.cuminEdible CanadaEdibleslambrecipe SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.