Don’t forget: last week to take advantage of July meat specials:
~ Chicken Thighs (bone in and boneless): 30% off
~ Pork Sausage 1# packages (Hot Mama’s Italian, Organic Garden Blend, Farmers Hot Breakfast, and Hint of Maple): 25% off
~ Beef Stew Meat (Traditional and 100% Grass-fed): 25% off
~ Rack of Lamb-1/2 and Lamb Loin Roast: 20% off
Whole Boneless Lamb Loin Roast
Total Time:1 hr 5 min
Prep: 25 min
Inactive: 10 min
Cook: 30 min
Yield: 4 to 6 servings
1 boneless lamb loin, split lengthwise (about 2 pounds)
Essence, recipe follows
2 long sprigs fresh rosemary
1/2 teaspoon ground coriander
2 teaspoons ground cumin
1/4 cup olive oil
Preheat oven to 400 degrees F.
On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
Slice into 1-inch pieces. Serve atop couscous, rice, or mashed potatoes.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe by Emeril Lagasse. Reprinted from The Food Network
Basic Roasted Bone-in Lamb Loin
Bone-in lamb loin is a large cut of meat that is more tender when cooked than traditional lamb loin. The bone-in lamb loin will require you to cook the lamb loin a little longer than traditional boneless lamb loin, but the extra flavor and succulent meat is worth an extra few minutes per pound.
Things You’ll Need:
2 lb. bone-in lamb loin
2 tsp. melted unsalted butter
1 tbsp. extra virgin olive oil
Cutting board or clean work surface
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
Roasting pan with roasting rack
Freshly chopped or dried rosemary, optional, to taste
Remove the bone-in lamb loin from the refrigerator and wrap it with plastic wrap. Set it on counter to allow it to warm up to room temperature, which should take about an hour. Preheat the oven to 425 degrees Fahrenheit.
Remove the plastic wrap and brush the outside of the bone-in lamb loin with the melted unsalted butter and extra virgin olive oil on a cutting board or clean work surface. Rub the outside of the bone-in lamb loin with sea salt or kosher salt and freshly ground black pepper to taste.
Place the bone-in lamb loin in a roasting rack in a large roasting pan. Tighten the sides of the roasting rack to gently squeeze the lamb loin.
Put the lamb loin in the oven on the center rack for 10 minutes. Do not open the oven door as it is cooking.
Check the internal temperature of the bone-in lamb loin with an instant-read thermometer at the thickest point without touching the bone. The lamb loin should be a minimum of 120 degrees F inside for rare meat, 130 to 135 degrees F for medium rare and 140 to 145 degrees F for medium.
Return the bone-in lamb loin to the oven in 10 minute intervals if the meat is not cooked to your liking. Check the temperature every 10 minutes. Allow the bone-in lamb loin to rest at room temperature for 15 minutes after it is finished cooking.
Avoid cooking bone-in lamb loin past medium-rare, as the meat will start to dry out and lose flavor.
You can rub the bone-in lamb loin with freshly chopped or dried rosemary to taste for a bit of extra flavor when you apply the sea salt or kosher salt and freshly ground pepper.
Recipe by Christopher Goodwin. Reprinted from livestrong.com.