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.
Ingredients
- 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.
Instructions
- 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.
