Whole Boneless Lamb Loin Guide

Level: Easy

Yield: 4 to 6 portions

Nutrition Facts (per serving)

Serving size: 1 out of 6

Calories: 741

Total fat: 49g

Saturated fat: 17g

Carbohydrates: 46g

Dietary fiber: 6g

Sugar: 1g

Protein: 29g

Cholesterol: 88mg

Sodium: 753mg

Time Overview:

Total: 1 hour, 5 minutes

Prep: 25 minutes

Rest: 10 minutes

Cook: 30 minutes

Ingredients

1/4 cup olive oil

Pistachio-Mint Couscous (see below)

1 boneless lamb loin, split lengthwise (about 2 pounds)

Salt

Essence blend (see below)

2 long sprigs fresh rosemary

1/2 teaspoon ground coriander

2 teaspoons ground cumin

Essence Seasoning Mix (Bayou Blast)

Yield: About 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Method: Blend all seasoning ingredients thoroughly in a bowl or jar.

Recipe reference: "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.

Pistachio-Mint Couscous

1 (10-ounce) box couscous
1/2 teaspoon salt
2 1/4 cups boiling water
3 tablespoons roughly chopped shelled pistachios, plus 2 tablespoons toasted and whole for garnish
1/4 cup finely chopped fresh mint
2 tablespoons extra-virgin olive oil

Instructions

Preheat your oven to 400F.
Place the boneless lamb loin flat and open on a large cutting board, cut-side up. Season the inside with salt and the Essence seasoning. Lay a rosemary sprig along the center, then roll the lamb tightly and use the second rosemary sprig to tie and secure the roast. Generously season the outside with salt, ground coriander, and ground cumin.
Heat a large saut pan over high heat and add the olive oil. When very hot but not smoking, sear the lamb on all sides for about 5 minutes until golden, taking care not to burn the rosemary. Transfer the pan to the preheated oven and roast for about 20 minutes for medium-rare or until the lamb reaches your desired doneness. Remove from oven and let rest for about 10 minutes to allow the juices to settle while you prepare the couscous.
Slice the lamb into 1-inch-thick pieces with a sharp knife and serve over the prepared pistachio-mint couscous.

Pistachio-Mint Couscous Method

Place the couscous and 1/2 teaspoon salt in a large heatproof bowl. Pour 2 1/4 cups boiling water over the couscous, cover, and let steam for about 6 minutes, until the liquid is absorbed and the couscous is tender.
Fluff the couscous with a fork, then stir in the chopped pistachios (reserve the whole toasted pistachios for garnish), chopped mint, and 2 tablespoons olive oil. Adjust salt to taste. Serve hot as the base for the lamb.

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