Cumin Cured Lamb with Beer Glaze

Name: Cumin Cured Lamb with Beer Glaze
Prep time: 2 h 30 min
Cook time: 30 min
Yield: 8 Servings
Cuisine: Grilling with Beer
Ingredients: Glaze:; 2 T canola oil; 6 cloves garlic, chopped; 3 shallots, chopped; 1 onion, chopped; 4 stalks celery, chopped; 2 carrots, chopped; 1 T 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 c chicken stock; 4 oz veal demi glace (optional); 2 T chopped fresh basil; 1 T chopped thyme; 2 T chopped cilantro; 2 T chopped oregano; 1 T butter; 1 lime, juiced; 2 t kosher salt; 1 T black pepper; Lamb:; 8 pieces lamb loin (6-8 ounces each); 1/2 c canola oil; 1 T honey; 2 T cumin; 2 T pepper

Recipe courtesy of the National Beer Wholesalers Association.

Makes: 8 servings
Prep Time: 2 - 2-1/2 hours
Cook Time: 20 - 30 minutes

Ingredients:

Glaze:

2 T canola oil
6 cloves garlic, chopped
3 shallots, chopped
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1 T 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 c chicken stock
4 oz veal demi glace (optional)
2 T chopped fresh basil
1 T chopped thyme
2 T chopped cilantro
2 T chopped oregano
1 T butter
1 lime, juiced
2 t kosher salt
1 T black pepper

Lamb:

8 pieces lamb loin (6-8 ounces each)
1/2 c canola oil
1 T honey
2 T cumin
2 T pepper
2 T coriander
3 chili peppers, ground
1 Tablespoons salt
2 cloves garlic, chopped
1 shallot, chopped
1/4 c lime juice

Directions:

To Make Glaze:

Light side burner.
Warm canola oil in large sauce pan over high heat.
Add garlic, shallots, onion, celery, carrots and pepper and 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.

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.

Grill Lamb:

Light grill to medium.
Place lamb on grill.
Grill lamb, turning, until medium rare and internal temperature of 120°, about 6 - 8 minutes.
Remove lamb from grill and set aside.

Finish:

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.

To Serve:

Place lamb on serving platter or plates, slice and top with glaze.

Cumin Cured Lamb with Beer Glaze

Ingredients:

Directions:

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