Ingredients with Measurements:
- 2 lamb loins (about 1 pound each)
- 1/2 cup cornmeal
- 1/4 cup poppy seeds
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the cornmeal, poppy seeds, thyme, salt, and pepper.
3. Rub the lamb loins with olive oil and then coat them in the cornmeal mixture, pressing the mixture onto the meat to ensure it sticks.
4. Heat a large oven-safe skillet over medium-high heat. Once hot, add the lamb loins and sear them on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast the lamb loins until they reach an internal temperature of 145°F for medium-rare, about 15-20 minutes.
6. Remove the skillet from the oven and let the lamb loins rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of lamb loins: 145°F for medium-rare
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 400
- Fat: 22g
- Protein: 38g
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 0g
- Sodium: 650mg
Substitutions for ingredients:
- Instead of lamb loins, you can use beef tenderloin or pork tenderloin.
- If you don't have cornmeal, you can use breadcrumbs or panko.
- If you don't have poppy seeds, you can use sesame seeds or sunflower seeds.
- Instead of dried thyme, you can use dried rosemary or oregano.
Variations:
- For a spicier crust, add 1 teaspoon of cayenne pepper to the cornmeal mixture.
- For a sweeter crust, add 1 tablespoon of brown sugar to the cornmeal mixture.
- For a tangy crust, add 1 tablespoon of dijon mustard to the olive oil and brush it onto the lamb loins before coating them in the cornmeal mixture.
Tips and tricks:
- Make sure to press the cornmeal mixture onto the lamb loins to ensure it sticks.
- Let the lamb loins rest for 5 minutes before slicing to allow the juices to redistribute and prevent them from drying out.
- Use a meat thermometer to ensure the lamb loins are cooked to your desired level of doneness.
Storage instructions:
- Store any leftover lamb loins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lamb loins, place them in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lamb loins sliced on a platter with a side of roasted vegetables or a salad.
Garnishes:
- Garnish the lamb loins with fresh herbs, such as parsley or thyme.
Pairings:
- Serve the lamb loins with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted root vegetables
- Grilled asparagus
- Creamy mashed potatoes
Troubleshooting advice:
- If the crust is not sticking to the lamb loins, try brushing them with a little bit of dijon mustard before coating them in the cornmeal mixture.
Food safety advice:
- Make sure to cook the lamb loins to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Poppy seeds have been used in cooking for thousands of years and were even mentioned in ancient Egyptian medical texts.
Flavor profiles:
- The cornmeal and poppy seed crust adds a crunchy texture and nutty flavor to the lamb loins, while the thyme adds an earthy, herbaceous note.
Serving suggestions:
- Serve the lamb loins as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A