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This is an Emeril recipe posted for the Canada part of the World Zaar tour contest. I have not made this but looks really good!!
- 2 (1 1/2 lb) lamb loin chops, trimmed and tied at 1-inch intervals
- 1 cup fine breadcrumbs
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh mint, minced
- 2 teaspoons seasoning salt (or Emeril Essence)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- saskatoonberry chutney
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 teaspoons garlic, minced
- 1 jalapeno pepper, seeds and stem removed, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 3 cups fresh saskatoon berries, rinsed and drained (about 2 pints)
- 1⁄4 cup brown sugar, plus
- 1 tablespoon brown sugar
- 1⁄4 cup balsamic vinegar (or apple cider vinegar)
- 1⁄4 cup fresh mint, minced
- Preheat oven to 425 degrees F.
- In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
- Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
- Serve with Saskatoonberry Chutney.
- Saskatoonberry Chutney.
- In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
- Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
- Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.