Pan Roasted Lamb Loin With Raita And Tahini Sauces
From ironchef 15 years ago
- 15 minutes to make
- Serves 8
This is my interpretation of taking classic Greek and Mediterranean flavors but putting a different spin on it.
Ingredients
- For the Lamb: shopping list
- 4 ea., lamb racks, Frenched, and bones removed (optional) shopping list
- 3-4 garlic cloves shopping list
- 3-4 fresh thyme sprigs shopping list
- 4-6 Tbsp. frying oil shopping list
- 4-6 Tbsp. unsalted butter shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
- For the Raita: shopping list
- 1 c. yogurt, drained shopping list
- 1 c. creme fraiche or sour cream shopping list
- 1 cucumber, peeled shopping list
- 1/2 tsp. cayenne shopping list
- 1/2 tsp. Madras curry shopping list
- 1 T. mint, finely chopped shopping list
- 1/2 c. feta cheese shopping list
- lemon juice to taste shopping list
- salt to taste shopping list
- For the tahini Sauce: shopping list
- 1/2 c. tahini shopping list
- 2 cl. garlic shopping list
- 2 T. coriander shopping list
- 1/4 c. olive oil shopping list
- hot water shopping list
- lemon juice shopping list
- kosher salt shopping list
How to make it
- For the Raita:
- Puree all ingredients except for salt. Season to taste with salt and adjust with other ingredients as needed and reserve. If sauce is too runny, fold in more creme fraiche and re-season.
- For the Tahini Sauce:
- Combine the first four ingredients in a blender, along with some hot water to loosen the mixture. Puree the mixture, adding more hot water if needed. Season to taste with Lemon juice and salt. The sauce will be very intensely flavored so only use a little with every portion.
- For the Lamb:
- Pre-heat oven to 400 degrees. Heat the oil in a heavy saute pan or skillet on high until smoking. Liberally season the racks on all sides with kosher salt and pepper. Working in two batches or with two pans, sear the lamb on all sides until browned, meat side first. After turning the lamb over on the bone side, add the garlic and thyme to the pan along with the butter, and turn the heat down to medium. Using a large spoon, baste the racks using the oil and butter mixture until the lamb is evenly browned on all sides. Pour out the excess oil, and roast in the oven until medium rare, or about a 130 degree internal temperature. Let the lamb rest for about 3-5 minutes, and then carve into chops or medallions.
People Who Like This Dish 2
- jimrug1 Peoria, IL
- elgab89 Toronto, CA
- lunasea Orlando, FL
- luisascatering Burlingame, CA
- ravenseyes Belcamp, USA 21017
- chefelaine Muskoka, CANA
- ironchef Honolulu, HI
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The Rating
Reviewed by 6 people-
SUPER recipe, IRON CHEF .... have you been on "Iron Chef America" ??
Just wondering, because I love that show!
HIGH FIVE!!!!!!
chefelaine
in Muskoka loved it
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wow what a fantastic recipe - cannot wait to make this - it will be served on the Jetz bus this Sunday - I had one more recipe that I needed and so this will be it - Im sure I should buy more than the normal ingredients!!!!!thank you
ravenseyes
in Belcamp loved it
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I'm really happy to see a couple new postings from you; I love your style.
luisascatering
in Burlingame loved it
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