4 Australian lamb tenderloins or 2 lamb loins
1 Tbs. extra-virgin olive oil
Creole seasoning, or Kosher salt and freshly ground black pepper
¾ cup balsamic vinegar
¼ cup cherries, soaked in 1 Tbs. bourbon
½ Tbs. Chili Lime seasoning
Fresh herbs or microgreens, for garnish
½ cup Pecan Crumble, recipe follows:
2 tsp. extra virgin olive oil
½ cup Panko seasoned breadcrumbs
1/4 cup finely chopped pecans
4 cloves garlic, finely chopped
¼ tsp. creole seasoning
2 Tbs. fresh parsley, finely chopped
2 Tbs. fresh mint, finely chopped
2 Tbs. Citrus Dijon Glaze, recipe follows:
4 oz. All-Fruit Orange Marmalade or Apricot Preserves
1 Tbs. Dijon Mustard
1 tsp. creole seasoning
Roasted Sweet Potato and Kale Hash, recipe follows:
2 large sweet potatoes, peeled and cubed into 1-inch cubes
1 tablespoon extra virgin olive oil
2 teaspoons Creole Seasoning, or kosher salt and black pepper to taste
½ red onion, chopped
1 red bell pepper, chopped
¼ cup green onions, sliced
2 cloves garlic, chopped
½ cup dried cherries or cranberries
2 cups kale, shredded, picked from stems and “massaged” in olive oil and kosher salt
- Position the oven rack in the center of the oven and heat the oven to 400°F.
- Pat the lamb loins dry and season with creole seasoning, or salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch oven safe skillet over medium-high heat until shimmering hot. Add the lamb to the skillet, and sear, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.)
- Evenly brush each loin with 1 Tbsp. Citrus Dijon Glaze and then, with tongs, roll the loin in the pecan crumble gently pressing it in, and then place back in skillet.
- Place skillet in hot oven until crumble is golden brown and an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 2 to 4 minutes for the tenderloins, 12-14 for the loin, or 130°F to 135°F for medium. Transfer the lamb to a cutting board and let it rest for a few minutes.
- While lamb is resting, you may want to add Cherry Chutney to pan to heat or serve at room temperature when plating.
- To plate, mound Roasted Sweet Potato and Kale Hash onto plate. Slice the lamb 1/2 inch thick and serve with the hash, making sure to scoop up any crust that falls off the lamb and scatter it over each serving. Drizzle a bit of sauce around the plate, and garnish with fresh herbs or microgreens
Citrus Dijon Marmalade
- Mix together all ingredients well and store in refrigerator.
- In a small cast iron pan, heat the olive oil. Add the breadcrumbs and cook until golden brown, then add the pecans, garlic and creole seasoning, lightly sautéing.
- Add herbs and mix together.
- Store in airtight container.
Roasted Sweet Potato and Kale Hash
- Toss sweet potato cubes in 1 tsp. olive oil and ½ tsp. Creole seasoning. Heat a heavy sheet pan in 400-degree oven, and add sweet potatoes. Roast for 15 minutes or until tender and browned.
- Add remaining oil to a large skillet over medium-high heat. Add the red onions and red bell peppers to pan, and sauté until tender and lightly golden, 5 to 6 minutes.
- Add the garlic and remaining Creole seasoning and sauté an additional 30 seconds.
- Add dried cherries, roasted sweet potatoes and massaged kale, sautéing until the kale is just wilted.
Cherry Chipotle Chutney
½ red onion, diced
2 cloves garlic, minced
¼ cup apple cider vinegar
½ cup apple or pomegranate juice
1 pepper from canned Chipotle Peppers in Adobo Sauce, and 1 teaspoon of the adobo sauce
1 tablespoon Chai Seasoning, or 1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 tablespoon flat leaf parsley, chopped
Splash of Bourbon, if desired
- Spray a large nonstick skillet with nonstick spray. Add the diced onion and sauté on a low to medium heat until caramelized and golden, add garlic and sauté another 30 seconds.
- Seed and mince the chipotle pepper and add to the mixture with vinegar, juice, cherries, adobo sauce and spice.
- When cherries begin to bloom, crush them with the back of a wooden spoon to help release their juice.
- Allow to cool slightly, add vanilla, parsley and splash of Bourbon, if using.