Marinated American Lamb Tenderloin and Blood Orange Salad
Recipe courtesy of Chef Edward Leonard, CMC, Director of Culinary Operations, The Polo Club of Boca Raton (Fla) and American Lamb Board.
- red onion - 1, small, thinly sliced
- chocolate mint - 1, medium sized bunch
- red chili - 1
- sesame oil - 1/2 cup, roasted
- limes - 2, juiced
- tumeric powder - 1 tsp.
- fennel seeds - 1/2 tsp.
- ground cloves - pinch
- American Lamb tenderloin - 2 1/2 lbs., trimmed
- clarified butter - 1/2 cup
- oranges - 8, blood or regular
- cilantro - 1/2 cup, fresh, dried
- pineapple mint - 1/2 cup, fresh, dried
- sugar - 3 Tbsps.
- sugar - 1/2 cup
- rice wine vinegar - 1/4 cup
- coarse sea salt - to taste
- Greek natural yogurt - 1/2 cup
- pomegranate puree - 3 Tbsps.
- brown sugar - 1 Tbsp.
- In a bowl, toss onion, mint, chili, oil, lime juice, turmeric, fennel and cloves; mix well. Add tenderloins; toss well. Place in a vacuum bag; vacuum and marinate for 1 hour (or use large plastic bag and marinate for 2 hours).
- Remove lamb tenderloins from marinade. In a heavy-bottomed pan, add butter. Sauté lamb until brown on all sides; baste with butter while cooking for 6 to 10 minutes until medium-rare. Place tenderloins on a rack; keep warm.
- Peel oranges to remove white pith; slice them into even rounds. In a food processor, blend cilantro, mint and sugar into a fine powder; place through a sifter. Arrange orange slices on serving plates; sprinkle with sugared herb mixture to season well. Scatter pomegranate seeds over the oranges.
- Slice lamb tenderloins; place over the salad, drizzle with vinegar and sprinkle with salt.
- Mix yogurt, puree and brown sugar. Spoon yogurt into a piping bag or squeeze bottle with a small nozzle; drizzle generously over the fruit and lamb.