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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

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.

More Chef Recipes:
Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup

Almond Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise

Cauliflower Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace

Cumin Crusted Lamb Loin with Coriander Basmati Rice

Lundberg Family Farms Lobster Mushroom Risotto with Fresh Pumpkin

Lobster Paella

Maine Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat Jus

Porcini Tart with Goat Cheese and an Arugula Salad

Spinach Tortellini with Castelfranco and Gorgonzola

Veal Fillet with Organic Wild Rice, Baby Vegetables and Morel Mushroom Jus

Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi Glace

Wild Mushroom Cappuccino

Other Related Links:
Cooking with Wild Mushrooms

The Secret's in the Rice

Executive Chef Gary Roth - Bio



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