Ontario Lamb Loin With Saskatoon Berry Chutney

Recipe Ingredients

2		Lamb loins - (1 1/2 lbs ea) - trimmed, and
		Tied at 1" intervals
1 cup	146g / 5.1oz	Fine bread crumbs
1/3 cup	78ml	Extra-virgin olive oil
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Minced fresh mint
2 teaspoons	10ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Saskatoonberry Chutney
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
2 teaspoons	10ml	Minced garlic
1		Jalapeño pepper - seeds and stem
		Removed, minced
2 teaspoons	10ml	Minced fresh ginger
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes
3 cups	711ml	Fresh Saskatoon berries - (abt 2 pints) - rinsed, drained
		= (any fresh berries can be substituted)
1/4 cup	40g / 1.4oz	Brown sugar - (packed) - plus
1 tablespoon	15ml	Brown sugar - (packed)
1/4 cup	59ml	Balsamic or apple cider vinegar
1/4 cup	23g / 0.8oz	Minced fresh mint

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 425 degrees.

In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, cumin, salt, and pepper, and mix well.

Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving. Serve with Saskatoonberry Chutney.

Saskatoonberry Chutney: In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.

Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

Beverage Suggestion: Mission Hill Merlot 1999

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E23) - from the TV FOOD - NETWORK

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