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Makes: 8 servings
Prep Time: 2 hours
Cook Time: 20 minutes
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Cumin Cured Lamb with Beer Glaze
Ingredients:
Glaze:
2 Tablespoons canola oil
6 cloves garlic, chopped
3 shallots, chopped
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1 Tablespoons pepper
1 chipotle pepper, seeded
3 chiles de arbol, seeded
1 guajillo chile, seeded
1 ancho chile, seeded
1 bay leaf
2 16 oz. bottles Bock beer
4 cups chicken stock
4 ounces veal demi glace (optional)
2 Tablespoons chopped fresh basil
1 Tablespoons chopped thyme
2 Tablespoons chopped cilantro
2 Tablespoons chopped oregano
1 Tablespoons butter
1 lime, juiced
2 teaspoonss kosher salt
1 Tablespoons black pepper
Lamb:
8 pieces lamb loin (6-8 ounces each)
1/2 cup canola oil
1 Tablespoons honey
2 Tablespoons cumin
2 Tablespoons pepper
2 Tablespoons coriander
3 chili peppers, ground
1 Tablespoons salt
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup lime juice
Directions:
- To make glaze, warm canola oil in large sauce pan over high heat. Add garlic, shallots, onion, celery, carrots and pepper; sauté until caramelized, about 7 or 8 minutes. Add chipotles, arbols, guajillos, anchos, bay leaf and beer. Boil until liquid is reduced, about 5 minutes. Add chicken stock and veal demi glace, if using. Simmer very slowly until reduced to 2 cups, about 1 hour.
- While glaze is cooking, prepare and marinate lamb. Put canola oil, honey, cumin, pepper, coriander, chili peppers, salt, garlic, shallots, lime juice and cilantro in blender and whirl until smooth. Pour marinade into large, shallow dish, add lamb loin and turn to coat. Cover and refrigerate 1 hour.
- Prepare wood or charcoal grill. Grill lamb, turning, until medium rare and internal temperature of 120°, about 6 - 8 minutes. Remove lamb from grill and set aside.
- Add basil, thyme, cilantro and oregano to glaze mixture. Simmer an additional ten minutes. Strain glaze into a large bowl. Whip in butter; stir in lime juice, salt and pepper.
- Place lamb on serving platter or plates, slice and top with glaze.
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