Lamb Loin with Spicy Date Glaze
Course: Dinner, Main DishCuisine: American, FusionDifficulty: EasyServings
4
servingsTotal time (includes cooling and resting times)
45
minutesIngredients
2 tablespoons canola oil, plus more for brushing
1 small Spanish onion, chopped
2 cloves garlic, chopped
3/4 cup low-sodium chicken broth
1/2 cup ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne powder
12 pitted dates, coarsely chopped
3 whole cloves
1 cinnamon stick
Clover honey, as needed
3 tablespoons chopped fresh cilantro, plus whole leaves, for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds lamb loin
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 30 seconds. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly.
- Transfer to a blender and blend until smooth. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate. Transfer to a bowl and let cool. Remove 1/4 cup for garnish.
- Heat a charcoal or gas grill to medium-high for direct grilling.
- Brush the lamb with oil on both sides and sprinkle with salt and pepper. Grill, brushing with the glaze and turning once or twice, until cooked to medium-rare, about 10 minutes total. Remove and let rest before slicing.
- Place the lamb slices on a platter, drizzle with the reserved glaze and garnish with cilantro leaves.
Notes
- When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
