Serves 4-6
Lamb
Ingredients
- 2 Each Lamb striploins, silver skin removed
- ½ Cup Mint, chopped
- Salt and pepper to taste
- 2 Cups Apricot yogurt, recipe follows
- 4 Tablespoons Extra virgin olive oil
Method
- Marinate the lamb loins in yogurt for up to 12 and at least 8 hours.
- Preheat oven to 400 degrees. Place a sauté pan over medium heat.
- Remove excess marinade from the lamb. Season with salt and pepper.
- Add olive oil to the sauté pan. Sear lamb on both sides about 2 minutes.
- Transfer lamb to the oven for about 6 minutes for mid rare. Internal temperature should be 130 degrees.
- Let the lamb rest for at least 10 minutes
Apricot Syrup
Ingredients
- 1 Quart Apricot juice
- ½ Cup Apricots, dried, rough chop
- 2 Each Cinnamon sticks
- 2 Tablespoons Cumin, whole
- 10 Sprigs Mint
- 10 Sprigs Parsley
Method
- Put the apricot juice, dried apricots, cinnamon, cumin, mint and parsley stems in a heavy bottomed saucepan. Bring the mixture to a boil, reduce to a simmer.
- Simmer juice mixture until it becomes syrup, about 30 minutes.
- Strain and cool. Reserve in the refrigerator.
Yogurt
Ingredients
- 3 Cups Greek yogurt, or plain but not fat free
- 1 Each Shallot, large
- 4 Each Garlic cloves, rough chop
- 2 Tablespoons Cumin, toasted, ground
- ½ Cup Mint, rough chop
- Salt and pepper to taste
Method
- Place the yogurt, shallot, garlic and cumin in a blender. Blend until smooth.
- Pour into a medium sized bowl. Fold in apricot syrup and mint. Adjust seasoning.
- Reserve 1 cup for sauce and 2 cups for marinade.
Plating
- Slice the lamb about1/4” thick.
- Serve over cous cous.
- Place a dollop of yogurt on top.
- Garnish
Enjoy!
Comments on this entry are closed.