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Spiced Loin of Lamb with Orange and Currants

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Submitted by: njcook3257025

 

This gourmet dish is sure to impress and please. Don't be intimidated, this recipe is easy to prepare and fool proof.
 

Ingredients

  • 3 tablespoons of Dijon mustard
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 3 pound loin of lamb, at room temperature
  • 3 tablespoons cracked fennel seeds
  • 1 tablespoon olive oil
  • 1 cup low-fat no salt beef broth
  • 1 tbsp tomato paste
  • 2 tablespoons chopped red onion
  • 1/2 cup dried currants
  • 1/4 cup freshly squeezed orange juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon grated orange zest

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Method

Preheat oven to 325 F. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the fennel seeds on a sheet of waxed paper and turn the lamb to coat it with the seeds on all sides. 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 25-35 minutes. Remove the lamb from the skillet and cover with foil to keep warm. Discard the fat. Add the beef broth, tomato paste and red onion to the skillet and simmer, stirring over medium heat for about 2 minutes. Stir in the currants, orange juice, nutmeg, orange zest and pepper to taste. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.

 

Notes:

 

Number of Servings: 4 -6

 

Submitted by: njcook3257025 ()

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