| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Coriander seeds, toasted |
| 2 |
tb |
Fresh cardamom seeds |
| 1/4 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Ground clove |
| 1 |
|
Piece fresh ginger root, peeled, 1" long |
| 1/4 |
ts |
Kosher salt |
| 1 |
|
Loin of lamb, boned and trimmed of excess fat |
INSTRUCTIONS
Source: Molly O'Neill's column "Food" in _The New York Times Magazine_,
October 27, 1996
1. Combine all the spices and salt in a spice mill or food processor to
pulverize. Spread this mixture on the lamb. Carefully roll the lamb,
tucking the spice mixture inside. Season the exterior with additional salt
and pepper to tste and tie the lamb well, using butcher's twine in four
evenly placed intervals around the diameter of the meat.
2. Heat a cast-iron skillet over high heat and turn on the broiler. Brown
the lamb on all sides in the skillet, about 2 minutes for each surface.
After brownng, put the lamb in the broiler, as far away from the flame as
possible, for about 18 minutes, turning once. Slice into medallions and
serve immeddieately with spinach and kasha.
Posted to JEWISH-FOOD digest V97 #056 by Brian Mailman
<bmailman@hooked.net> on Feb 18, 1997.
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