Cumin
Crusted Lamb Loin with Coriander Basmati Rice
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
Lundberg Coriander Basmati Rice
Serves:
4
Ingredients:
2 Large Colorado Lamb Loins (trimmed of most
fat and tied.
1 tbls. Cumin (toasted)
1 tbls. Coriander (toasted)
TT Salt & Pepper
1 tbls. Clarifled Butter
1 tbls. Truffle Oil
1 cup Fava Beans (blanched and peeled out of
shell)
3 large Atrichoke Hearts (cut in 8 wedges)
1 cup Cilantro Leaves and Flowers for garnish
2 cups Rice
1/2 cup Butter
1 Bay Leaf
3 ea. Galic Cloves
2 Sticks Cinnamon
1/8 tspn. Cardamom Seeds
1 Yellow Onion (flnely diced)
1 Lemon Grass Stalk ( crushed slightly but left
whole)
or 2 Kafflr Lime Leaves
3 cups Chicken Stock or Water
TT Salt & Pappor
1 1/2 cup Veal Stock
1 Leek (chopped and washed)
1 Carrot (roughly chopped)
Method:
Lamb
Trim lamb loins. Roast bones and lean trimmings.
Toast cumin and coriander. Grind in spice mill.
Reserve half a teaspoon for basmati rice mix.
Tie loins and roll in spices. Season, brown
in clarified butter and roast in oven till medium
rare. Roast for 10-15 minutes.
Method:
Sauce
Saute leeks and carrots until browned. Add bones
and trimmings. Add veal stock. Simmer 20 minutes.
Skim, strain and season. Thicken if necessary.
Method:
Basmati Rice
In a 1 1/2 quart pot, melt butter and simmer
with whole spices & lemon grass for 3 minutes
and add onions. Include the half teaspoon of
corander and cumin that you have set aside.
Cook until translucent Add rice and cook 3 minutes.
Add 2 cups chicken stock, salt, pepper and simmer
with cover for 15 minutes. Puree 3/4 cup of
cilantro leaves with 1 cup chicken stock in
blender until finely chopped. Add to rice and
continue cooking 5 minutes until liquid is absorbed.
Take off heat and rest for 10 minutes. Fluff
with fork .
Method:
Garnish
Trim artichokes down to hearts. Cook until tender
in salted lemon water. Cool slightly, cut in
half and clean out choke with a spoon. Cut in
wedges and toss in truffle oil with fava beans.
To
Plate:
Pack rice in pyramid mold and unmold on center
of plate. Slice 4 pieces of loin and lay up
against sides of pyramid. Spoon sauce around
plate. Spoon artichokes and fava beans over
sauce. Garnish with cilantro leaves and flowers.
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Cauliflower
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Spinach
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Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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