Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce
- Total Time
- 1 hour
- Rating
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Ingredients
- 3tablespoons Dijon mustard
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 13-pound boneless loin of lamb, at room temperature
- 3tablespoons cracked coriander seeds
- 1tablespoon olive oil
- 6tablespoons demi-glace
- 2tablespoons Chartreuse
- ¼cup fresh orange juice
- ½teaspoon ground coriander
- ½teaspoon grated orange zest
- Kosher salt to taste
Nutritional analysis per serving (6 servings)
614 calories; 51 grams fat; 22 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 30 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
- Step 2
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 40 minutes.
- Step 3
Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.
Private Notes