Recipe

Pan Roasted Lamb Loin With Raita And Tahini Sauces Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 2 months ago This is my interpretation of taking classic Greek and Mediterranean flavors but putting a different spin on it. Prep:30m Cook:15m Servings:8	Ironchef
	raita tahini lamb cucumber garlic greek mediterranean

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Ingredients

For the Lamb:

4 ea., Lamb racks, Frenched, and bones removed (optional)

3-4 Garlic cloves

3-4 Fresh Thyme Sprigs

4-6 Tbsp. Frying Oil

4-6 Tbsp. Unsalted Butter

Kosher Salt

Fresh Cracked Pepper

For the Raita:

1 c. Yogurt, drained

1 c. Creme Fraiche or Sour Cream

1 cucumber, peeled

1/2 tsp. Cayenne

1/2 tsp. Madras Curry

1 T. Mint, finely chopped

1/2 c. Feta Cheese

Lemon Juice to taste

Salt to taste

For the Tahini Sauce:

1/2 c. Tahini

2 cl. Garlic

2 T. Coriander

1/4 c. Olive Oil

Hot Water

Lemon Juice

Kosher Salt

Directions

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.

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Comments

chefelaine 1 year, 2 months ago said:
SUPER recipe, IRON CHEF .... have you been on "Iron Chef America" ??
Just wondering, because I love that show!
HIGH FIVE!!!!!!

ironchef 1 year, 2 months ago said:
LOL no I haven't but it would be a fun experience I think.

ravenseyes 1 year, 2 months ago said:
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

luisascatering 1 year, 2 months ago said:
I'm really happy to see a couple new postings from you; I love your style.

chefelaine 1 year, 2 months ago said:
Re IRON CHEF show -- go on it!! Bet you'd win, too! :+D

lunasea 1 year, 2 months ago said:
Another stunning recipe and presentation. Great looking dish, Ironchef...thank you so very much! I love your attention to detail. Bravo! :) Vickie

elgab89 1 year, 2 months ago said:
Wow! This is fabulous! I am a fan, Ironchef!

jimrug1 1 year, 1 month ago said:
Perfect... Great post .........Jim

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