Lamb Loins w/ Indian-Spiced Yogurt & Apricot Sauce
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Garnacha (Grenache from Spain) | ||
This Indian-cuisine-inspired lamb loin recipe uses a complex blend of spices, yogurt, vinegar and dried apricots to make a full bodied thick sauce.
We’ve seared & roasted the loins here. If you prefer, the lamb loin in this recipe can instead be cooked sous vide with pepper, olive oil, and salt at 133°F for 1 hour, then briefly seared over high heat.
INGREDIENTS
- 1lb Boneless Lamb Loins
- Salt & Pepper
- Spice Blend
- 1 tsp Ground Fenugreek
- 1 tsp Garam Masala
- ¼ tsp Yellow Mustard Seed
- ½ tsp Red Chile Flakes
- 1 tbsp Unsalted Butter
- 1 tbsp Vegetable Oil
- ¼ cup chopped Shallot
- 10 Dried Apricots, small diced
- ¼ cup Red Wine Vinegar
- 1 tbsp Honey
- ½ cup Full Fat Yogurt
- 2 cups Low Sodium Beef Stock
- Garnishes
- ½ cup Full Fat Yogurt
- ¼ cup Toasted Pistachios, ground to a chunky powder
- Fresh Cilantro
DIRECTIONS
1
Preheat your oven to 400°F.
2
Stir together all the spice blend ingredients.
3
Season the lamb loins with salt & pepper. Heat some olive oil in an oven-safe frying pan or skillet. Add the lamb loins & sear them on all sides until they brown.
4
Move the pan to the oven and roast until the loins reach your preferred doneness (we recommend 133°F for Medium Rare).
5
Remove the lamb loins from the pan to a clean plate. Loosely cover them with foil & let them rest for ten minutes.
6
Melt the butter in a large frying pan along with the vegetable oil. Add the shallot & saute until it has shrunk.
7
Stir in the apricot & spice blend. Cook for 30-60 seconds, until the spices become aromatic.
8
Stir in the vinegar & honey. Bring the liquid to a simmer & cook until the vinegar reduces by half.
9
Whisk a ½ cup of the yogurt into the beef stock, then pour it into the pan with the apricots & shallot. Bring the stock to a simmer, and cook until it reduces in volume by half.
10
Taste the sauce & add salt if necessary.
11
Slice the lamb loins into medallions & serve them atop the curry sauce, garnished with yogurt, pistachio powder, and cilantro sprigs.