Marinated American Lamb Tenderloin with Blood Orange Salad
April 5, 2016
This fresh, zesty recipe incorporates two types of fresh mint, oranges, and lamb tenderloin and is courtesy of Edward Leonard, Vice President/Corporate Chef of Le Cordon Bleu Schools in North America.
Marinate time: 1 to 2 hours
- Prep: 1 hr
- Cook: 10 mins
- Yields: 6 servings
1In a bowl, combine the onion, chocolate mint, chili, sesame oil, lime juice, turmeric, fennel seed, and cloves and mix well. Add the lamb tenderloins and toss well. Place the lamb in a vacuum bag, vacuum, and marinate for 1 hour (or use a large plastic bag and marinate for 2 hours in the refrigerator).
2Remove the lamb tenderloins from the marinade and discard the marinade. In a heavy-bottomed pan, heat the clarified butter over medium-high heat. Sauté the lamb until brown on all sides and baste with the butter while cooking for 6 to 10 minutes until medium-rare. Place the tenderloins on a rack and keep warm.
3Peel the oranges to remove the white pith and slice them into rounds.
4In a food processor, blend the cilantro, pineapple mint, and sugar into a fine powder. Place the mixture through a sifter and set aside.
5Arrange the orange slices on serving plates and sprinkle each plate with the sugared herb mixture. Scatter the pomegranate seeds over the oranges.
6Slice the lamb tenderloins and place a few slices over the salad. Drizzle each plate with vinegar and sprinkle with salt.
7Mix the yogurt, pomegranate puree, and brown sugar. Spoon the yogurt into a piping bag or squeeze bottle fitted with a small nozzle. Drizzle it generously over the fruit and lamb.
Marinated American Lamb Tenderloin and Blood Orange Salad