Cumin Crusted Lamb Loin with Coriander Basmati Rice

Serves: 4
Ingredients:
2 Large Colorado Lamb Loins (trimmed of most fat and tied)
1 tbls. Cumin (toasted)
1 tbls. Coriander (toasted)
TT Salt & Pepper
1 tbls. Clarifled Butter
1 tbls. Truffle Oil
1 cup Fava Beans (blanched and peeled out of shell)
3 large Atrichoke Hearts (cut in 8 wedges)
1 cup Cilantro Leaves and Flowers for garnish
2 cups Rice
1/2 cup Butter
1 Bay Leaf
3 ea. Galic Cloves
2 Sticks Cinnamon
1/8 tspn. Cardamom Seeds
1 Yellow Onion (flnely diced)
1 Lemon Grass Stalk (crushed slightly but left whole) or (2 Kafflr Lime Leaves)
3 cups Chicken Stock or Water
TT Salt & Pappor
1 1/2 cup Veal Stock
1 Leek (chopped and washed)
1 Carrot (roughly chopped)
Procedure for Lamb:
Trim lamb loins. Roast bones and lean trimmings. Toast cumin and coriander. Grind in spice mill. Reserve half a teaspoon for basmati rice mix. Tie loins and roll in spices. Season, brown in clarified butter and roast in oven till medium rare. Roast for 10-15 minutes.
Procedure for Sauce:
Saute leeks and carrots until browned. Add bones and trimmings. Add veal stock. Simmer 20 minutes. Skim, strain and season. Thicken if necessary.
Procedure for Basmati Rice:
In a 1 1/2 quart pot, melt butter and simmer with whole spices & lemon grass for 3 minutes and add onions. Include the half teaspoon of corander and cumin that you have set aside. Cook until translucent Add rice and cook 3 minutes. Add 2 cups chicken stock, salt, pepper and simmer with cover for 15 minutes. Puree 3/4 cup of cilantro leaves with 1 cup chicken stock in blender until finely chopped. Add to rice and continue cooking 5 minutes until liquid is absorbed. Take off heat and rest for 10 minutes. Fluff with fork .
Procedure for Garnish:
Trim artichokes down to hearts. Cook until tender in salted lemon water. Cool slightly, cut in half and clean out choke with a spoon. Cut in wedges and toss in truffle oil with fava beans.
To Plate:
1. Pack rice in pyramid mold and unmold on center of plate. Slice 4 pieces of loin and lay up against sides of pyramid.
2. Spoon sauce around plate. Spoon artichokes and fava beans over sauce. Garnish with cilantro leaves and flowers.


Source: fbworld

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