Loin
Roasts
Loin
of Ontario Lamb
Grilled Marinated Lamb, Feta, Red Onion and Spinach Salad
Spring Vegetable and Lamb Sauté
Loin
of Ontario Lamb
Submitted
by Anthony Walsh, Executive Chef, Canoe
Serves
4
Ingredients:
2 - 12-14 oz. lamb loins or racks, trimmed of excess fat
1/2 cup dried breadcrumbs
1/2 cup toasted oatmeal
12 cup chopped parsley
2 tbsp. olive oil
1 tsp. kosher salt
2 tbsp. honey
1tbsp. Dijon mustard
1 tsp. chopped rosemary
Preparation:
1. In a processor, combine breadcrumbs, oatmeal, parsley and salt. Pulse
quickly, add olive oil, then process for 30-45 seconds until parsley colours the
oatmeal and breadcrumbs. Remove and reserve for crusting the lamb.
2. Over medium high heat, using a heavy-bottomed skillet, add 2 tbsp. of olive
oil. Season the lamb loins liberally with salt and pepper. Place lamb in hot oil
and brown on all sides (5-7 minutes). Let the lamb rest at room temperature.
3. Combine honey, mustard and rosemary into a paste. Spread this mixture
liberally over the lamb loins, then crust with seasoned bread crumbs. Bake in
350° oven for 15-17 minutes.
Serving
suggestions: fresh peas cooked with mint
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Grilled
Marinated Lamb, Feta, Red Onion and Spinach Salad
Easy Greek style lamb salad. Quick and easy
Preparation
Time 10 minutes
Marinating Time 30 minutes
Cooking Time 10 minutes
Serves 4 to 6
Ingredients:
4 boneless lamb short loins, about 1-1/2 lb (750 g)
1/3 cup (75 ml) red wine vinegar
2 cloves garlic, minced
2 tbsp (25 ml) finely chopped fresh oregano (or 1-1/2 tsp dried)
1/2 tsp (2 ml) each salt and pepper
2/3 cup (150 ml) olive oil
1 large bunch fresh spinach
half small red onion, thinly sliced
1/2 cup (125 ml) crumbled feta cheese
1/4 cup (50 ml) back olives, pitted
2 tsp (10 ml) honey mustard
Preparation:
Place
lamb in single layer in small dish or in sturdy plastic bag. In small bowl,
whisk together vinegar, garlic, oregano, salt and pepper; gradually whisk on
oil. Pour half over lamb, turning to coat evenly. Marinate 30 minutes at room
temperature or up to 4 hors refrigerated, turning once during marinating. Bring
to room temperature before grilling.
Meanwhile,
clean spinach and tear leaves into bite-size pieces to make about 10 cups. Place
in a large salad bowl; toss with onion, feta and olives.
Reserving
marinade, place lamb on greased grill over medium-high heat. Barbecue 3 to 5
minutes a side or until tender yet still pink inside, brushing with any reserved
marinade and turning once during cooking. Remove from barbecue; let stand about
5 minutes before diagonally cutting into thin slices. Toss with spinach mixture.
Whisk mustard into remaining dressing; toss with salad. Add more salt and pepper
if desired.
Nutritional
Information:
Serving: 1
Protein: 30 grams
Fat: 33 grams
Carbohydrates: 5 grams
Calories: 437
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Spring
Vegetable and Lamb Sauté
Recipe
courtesy of Foodland Ontario
This fast skillet supper is delicious on hot buttered noodles.
Preparation
time 15 minutes
Cooking time 15 minutes
Serves 4
Ingredients:
1 lb (500 g) lean boneless Ontario lamb (preferably loin)
thinly sliced
1 cucumber
1/4 cup (50 ml) all-purpose flour
1/4 tsp (1 ml) each salt and pepper
2 tbsp (25 ml) olive oil
1/4 cup (50 ml) minced shallots (or 1 small onion minced)
8 oz (250 g) sliced mushrooms (about 4 cups/1L)
3 cloves garlic, minced
1 tsp (5 ml) each dried thyme and rosemary
˝ cup (125 ml) each dry white wine and chicken stock (or all stock)
2 large tomatoes, cut in wedges
2 tbsp (25 ml) lemon juice
Preparation:
1. Quarter cucumber lengthwise; slice crosswise and set aside.
2. Combine 2 tbsp (25 ml) of the flour with 1/4 tsp (1 ml) each salt and pepper.
Dredge lamb in mixture. In large skillet, heat oil over medium-high heat. Add
lamb and cook for 3 to 4 minutes per side or until browned.
3. Remove and keep warm.
4. Add shallots and mushrooms; cook 3 minutes. Add sliced cucumber, garlic,
thyme and rosemary; cook for 2 minutes, stirring.
5. Sprinkle in remaining flour and cook for a few seconds, stirring. Add wine
stock; bring to a boil, stirring. Cook for 2 to 3 minutes, or until slightly
thickened. Reduce to low heat. Return lamb and add tomatoes to heat through. Add
lemon juice.
6. Taste and adjust seasoning.
7. Serve immediately.
Nutritional
Information:
Serving: 1
Protein 28.5 grams
Fat 13.0 grams
Carbohydrates: 14.5 grams
Calories: 289
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