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Ingredients Jump to Instructions ↓

  1. 2 Lamb loins - (1 1/2 lbs ea) - trimmed, and Tied at

  2. 1" intervals

  3. 1 cup 146g / 5.1oz Fine bread crumbs

  4. 1/3 cup 78ml Extra-virgin olive oil

  5. 1 tablespoon 15ml Minced fresh ginger

  6. 1 tablespoon 15ml Minced fresh mint

  7. 2 teaspoons 10ml Emeril's Essence - seeNote

  8. 1 teaspoon 5ml Ground cumin

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Saskatoonberry Chutney

  10. 2 tablespoons 30ml Vegetable oil

  11. 1 cup 62g / 2 1/5oz Chopped onion

  12. 1/2 cup 73g / 2.6oz Chopped green bell pepper

  13. 2 teaspoons 10ml Minced garlic

  14. 1 Jalapeño pepper - seeds and stem Removed, minced

  15. 2 teaspoons 10ml Minced fresh ginger

  16. 1 teaspoon 5ml Turmeric

  17. 1/2 teaspoon 2 1/2ml Ground cinnamon

  18. 1/2 teaspoon 2 1/2ml Salt

  19. 1/4 teaspoon 1 1/3ml Red pepper flakes

  20. 3 cups 711ml Fresh Saskatoon berries - (abt 2 pints) - rinsed, drained

  21. 1/4 cup 40g / 1.4oz Brown sugar - (packed) - plus

  22. 1 tablespoon 15ml Brown sugar - (packed)

  23. 1/4 cup 59ml Balsamic or apple cider vinegar

  24. 1/4 cup 23g / 0.8oz Minced fresh mint

Instructions Jump to Ingredients ↑

  1. 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

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