Pan Seared Citrus Crusted Lamb
Instructions:
- 3/4 Cup Pecan halves (about 3 ounces)
- 1/2 Teaspoon Cajun or Creole seasoning
- 8 Loin lamb chops
- 1 Orange
- 1 Lemon
- 1 Lime
- 1/4 Cup; packed, minced fresh dill
- Salt and freshly ground black pepper
- 1 Pound Fresh spinach; stemmed, washed well and dried
- 6 Ounce Frozen peach slices; thawed
- 1/3 Cup Water
- 6 Tablespoon White wine vinegar
- 6 Tablespoon Orange juice
- 2 Tablespoon Granulated sugar
- 1/4 Cup Olive oil
- 1 Teaspoon Minced garlic
- TO TOAST PECANS:
- Preheat the oven to 375 F. Set the pecans on a baking sheet and bake for 10 to 15 minutes or until they smell toasty.
- Remove from oven and immediately toss the pecans with the Cajun or Creole seasoning.
- TO PREPARE THE LAMB:
- With a sharp knife remove the outside fat from each lamb chop.
- Then cut out the T shaped little bone and you will be left with a larger and smaller piece of meat from each chop.
- Grate the zest of the orange, lemon and lime and combine them in a bowl with the fresh dill.
- Season with salt and pepper to taste and rub some of this mixture on all sides of the lamb pieces.
- TO PREPARE SPINACH AND MAKE THE PEACH VINAIGRETTE:
- Set the spinach in a mixing bowl. In a blender, puree the peaches with the water, white wine vinegar, orange juice, and sugar.
- Season with salt and pepper to taste and set aside for later.
- TO COOK THE LAMB AND FINISH THE SAUCE:
- In a 10−inch skillet over medium high heat, heat the olive oil.
- Cook the pieces of lamb for about 8 minutes turning them frequently so all sides get seared.
- Remove the lamb to a cutting board and add the garlic to the skillet.
- Cook for a few seconds, then add the peach vinaigrette and bring to a simmer, scraping the drippings from the pan into the vinaigrette.
- Season with salt and pepper to taste.
- TO ASSEMBLE AND SERVE:
- Toss the spinach leaves with half of the peach vinaigrette and divide this among 4 dinner plates.
- Slice the lamb pieces into 1/2−inch slices and set them over the spinach.
- Spoon the remaining warm peach vinaigrette over the lamb and spinach and garnish each portion with spiced pecans.
- Serve immediately.