Pumpkin Seed Crusted Lamb Loin with Persimmon Chutney
Source: Francis Hogan, Bluestem Brasserie
Recipe Type: Entrees | Seasons: Autumn
This recipe was demonstrated for CUESA’s Market to Table program on October 26, 2013.
Serves 6-8
INGREDIENTS
Persimmon Chutney
8 Fuyu persimmons, peeled and seeded, small dice
1 cup sugar
⅔ cup apple cider vinegar
½ cup golden raisins
1 tablespoon Sriracha
1 tablespoon grated ginger
1 cup finely diced white onion
4 tablespoons stone-ground mustard
1 tablespoon salt
Pinch saffron (optional)
Pumpkin Seed Crusted Lamb Loin
1 cup pumpkin seeds (pepitas)
1 tablespoon canola oil
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon granulated garlic
2 tablespoons Fleur de Sel or other fine-textured sea salt
2 boneless lamb loins, approximately 2 pounds each
¼ cup Dijon mustard
¼ cup light olive oil or grapeseed oil
PREPARATION
1. To make the chutney, combine all the ingredients in a pot and bring to a boil. Reduce the heat to low and simmer for 1 hour until a thick consistency is achieved. Cool and serve. Optional: Pulse the mixture in a food processor for a more homogenous consistency.
2. To make the lamb, preheat the oven to 350°F. Toss the pumpkin seeds with the canola oil and spread on a baking sheet. Roast the seeds in the oven until lightly toasted, about 10 minutes, mixing with a spoon about halfway through to ensure even toasting. Let the pumpkin seeds cool and pulse them in a food processor or finely chop with a knife. Combine the seeds with the herbs, garlic, and salt and set aside.
3. Turn the oven up to 425°F. Rub the lamb loins on all sides with the mustard to lightly coat. Cover the lamb with the pumpkin seed mixture until completely coated.
4. In a large flat-bottomed pan, heat the oil until just before smoking. Add the lamb loin to the oil and sear briefly on all sides until the crust starts to brown. Remove the lamb from the pan and place it on a wire rack set over a baking sheet.
5. Roast the lamb until an internal temperature of 130°F is reached, about 8 minutes, depending on the size of the loin. Remove the lamb from the pan and allow it to rest 5 minutes.
6. Slice and serve immediately. Garnish the slices with additional sea salt if desired and serve with the persimmon chutney.
