Coriander Crusted Lamb: The Biltmore’s chef, Edwin Frenchdemonstrates how to prepare a tasty lamb dish served with blackberry and carmelized baby onions.
- 1 tbsp. butter
- 1 tbspl. canola oil
- 1/2 cup balsamic vinegar
- salt and pepper to taste
- 1 tsp. kosher salt
- 1 tsp. coriander
- 1 tsp. white pepper
- 1 1/2 cup black berries
- 1 side lamb loin, boneless, rolled, tied
- 1 lb. pearl onions, skinned
- 1/2 cup port wine
Preheat the oven to 350 degrees F. Pat loin dry with paper towels. Combine kosher salt, white pepper and coriander and rub liberally over surface of the loin. Heat canola oil in oven-safe skillet until hot, but not smoking and sear loin on all sides. Place the skillet and the loin in a 350-degree oven and roast for approximately 12 minutes or until the center reaches 125 degrees.Ragout:
Remove the skins from the pearl onions by plunging them in boiling water for 2 minutes, then rinsing with cold water. The skins should slip right off. Melt the butter in a non-stick pan and add the skinned onions. Cook over medium heat until the onions just begin to brown. Remove the onions from heat and gently fold in the blackberries to keep them whole.Port Balsamic Reduction:
Combine the balsamic vinegar and port wine in a saucepan and bring to a boil. Simmer over a low heat until the sauce has reduced by 2/3. The consistancy will be somewhat syrupy. Serve sliced loin medalions topped with ragout and drizzled reduction. Serves two generously. Serve with Biltmore Estate Cardinal’s Crest. Its berry-fruit essence is complemented by an earthy bouquet that pairs delightfully with lamb.
NotesRecipe provided by Ed French, Biltmore Estate.
Time to prepare: 50 minutes.