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 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 Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Comments are closed.