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 EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More Comments are closed.