Roasted Lamb Loin, Pear & Corriander Salsa

The pear and corriander salsa make a sweet, tart and fresh side for the lamb. A nice late summer dish - or for any time of year for that matter.

Roasted Lamb Loin, Pear and Corriander Salsa
  • Degree of Difficulty: Easy
  • Cost: $$
  • Preparation Time: 10 minutes 
  • Cooking Time: 20 minutes  
  • Yields: 2 portions
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  • By: Nicolas Steenhout

Lamb loin is a very nice meat, tender. It lends itself well to light dishes. When you roast it, don't overcook it as you would destroy the subtle taste of the meat.

 
 

Recipe

Ingredients

  • 1 Lamb Loin (approximately 300 g or 3/4 pound)
  • 15 ml (1 Tablespoon) Vegetable Oil
  • 15 g (1 Tablespoon) Butter
  • 50 g Onion
  • 150 g Pear
  • 50 ml White Wine
  • 50 ml Apple Cider Vinegar
  • Handful of Fresh Corriander
  • Salt, Fresh Ground Black Pepper

Mise En Place

  1. Cut the onion in small dices.
  2. Put the onion, the wine and the vinegar in a pot. Bring to a boil and simmer until the liquid is almost all reduced ( To boil down a liquid.) [?]
  3. Peel and dice the pears.
  4. Add the pears to the onion and cook another 2 minutes.
  5. Wash and mince the corriander coarsely.

Preparation

  1. Pre-Heat the Oven to 175 °C (350 °F)
  2. Season the meat.
  3. Heat up the oil and butter in a frying pan.
  4. Colour the meat on all sides and put in the oven.
  5. Cook the meat until it is medium-rare (or to your liking). Cover the meat and let it sit for a couple minutes.

Finition

  1. Heat up the salsa, add the minced corriander and stir.
  2. Slice the meat and serve with the Salsa.

Photos

Roasted Lamb Loin, Pear & Corriander Salsa
The roasted lamb loin, served with the pear and corriander salsa, accompanied by steamed baby bok choi and panfried parisiennes potatoes.

Video

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This entry was posted on Monday, June 14th, 2010 at 15:37 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

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