Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce
Published January 20, 1996
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons Dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste
1 3-pound boneless loin of lamb, at room temperature
3 tablespoons cracked coriander seeds
1 tablespoon olive oil
6 tablespoons demi-glace
2 tablespoons Chartreuse
¼ cup fresh orange juice
½ teaspoon ground coriander
½ teaspoon grated orange zest
Kosher salt to taste
Nutritional analysis per serving (6 servings)
5 grams carbs; 168 milligrams cholesterol; 762 calories; 27 grams monosaturated fat; 5 grams polyunsaturated fat; 27 grams saturated fat; 63 grams fat; 2 grams fiber; 659 milligrams sodium; 38 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
- Step 2
Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
- Step 3
Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.
Private Notes