Marinated American Lamb Tenderloin and Blood Orange Salad
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Credit: Edward G. Leonard, CMC, WGMC, AAC, Vice President Culinary Education/Corporate Chef, Le Cordon Bleu North America, Schaumburg, Ill.
The National Culinary Review, July/August 2013
From the Chef
“Courtesy of the American Lamb Board”
1 small red onion, thinly sliced
1 medium-sized bunch chocolate mint
1 red chili
½ cup roasted sesame oil
2 limes, juiced
1 t. turmeric powder
½ t. fennel seeds
Pinch ground cloves
2½ lbs. American lamb tenderloin, trimmed
½ cup clarified butter
8 blood or regular oranges
½ cup fresh dried cilantro
½ cup fresh dried pineapple mint
3 T. sugar
½ cup pomegranate seeds
¼ cup rice wine vinegar
Coarse sea salt, to taste
½ cup Greek natural yogurt
3 T. pomegranate puree
1 T. brown sugar
1. In bowl, toss onion, chocolate mint, chili, sesame oil, lime juice, turmeric, fennel and cloves; mix well. Add tenderloins; toss well. Place in vacuum bag; vacuum and marinate for 1 hour (or use large plastic bag and marinate for 2 hours).
2. Remove lamb tenderloins from marinade. Add butter to heavy-bottomed pan. Saute lamb until brown on all sides; baste with butter while cooking for 6-10 minutes until medium-rare. Place tenderloins on rack; keep warm.
3. Peel oranges to remove white pith; slice in even rounds. In food processor, blend cilantro, pineapple mint and sugar into fine powder; put through sifter. Arrange orange slices on serving plates; sprinkle with sugared herb mixture. Scatter pomegranate seeds over oranges.
4. Slice lamb tenderloins; place over salad. Drizzle with vinegar; sprinkle with salt.
5. Mix yogurt, pomegranate puree and brown sugar. Spoon yogurt into piping bag or squeeze bottle with small nozzle; drizzle generously over fruit and lamb.
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