Lamb Loin with Pomegranate-Orange Reduction
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine
4 SERVINGS
| Loin/ | |
| 1 | tablespoon ground coriander |
| 2 | teaspoons ground cumin |
| 1 | teaspoon ground fennel seed |
| 2 | lamb loins, trimmed and cut in 2 portions |
| Salt and pepper, to taste | |
| Olive oil, as needed | |
| Reduction/ | |
| 1 | sliced onion |
| 1 | sliced carrot |
| 2 | sliced garlic cloves |
| 1˝ | cups red wine |
| 1˝ | cups pomegranate juice |
| 2 | oranges, juice and zest |
| 4 | sprigs thyme |
| 1 | bay leaf |
| 6 | peppercorns |
| 3–4 | tablespoons butter |
| Salt and pepper, to taste | |
Mix the spices for the loin and season the lamb liberally. Set aside. To make the reduction, sauté the onion, carrot and garlic until golden. Add the wine, juices, zest, herbs and spices to the pot and bring to a boil. Turn down and simmer to reduce by half. Strain and reduce more until reduction reaches sauce consistency. Finish with the butter and season with salt and pepper to taste
Season the lamb with salt and pepper. Preheat a sauté pan on medium-high. Add oil to the pan and sear the lamb on both sides, about 4 minutes per side for medium-rare. Let rest 10 minutes, dress with the reduction and serve.
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