Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Prince George Rubbed Lamb Loin




Source of Recipe


Global tv Taste of BC


Recipe Introduction


BCTV Saturday Chefs Recipe with Nathan Fong and Sean Cousins of the Raincity Grill




List of Ingredients




8 oz. Lamb loin
1 lb. Lobster mushrooms, cleaned
6 fresh baby corn, cleaned (husk on)

For the dry rub:

1/4 tsp. Carrot seeds
1/4 tsp. Celery seeds
1/4 tsp. Onion seeds
1/4 tsp. Leek seeds
1/4 tsp. Beet seeds
1 bay leaf

For the mushroom marinate:

3 shiso leaves chiffonade
2 cloves garlic minced
1 shallot minced
3 tbsp. Grapeseed oil
1 tsp. Ginger grated



Recipe



- On medium high heat lightly toast seeds in a sauté pan. Grind in a mortar and pestle or coffee grinder until powder. Rub the lamb generously with the dry rub and let marinate for 20 minutes.
- Fire up BBQ until high heat (450F).
- On high heat mark the lamb 3-4 minutes aside (med-rare). Let rest for 4 minutes.
- In a bowl toss the lobster mushrooms with the marinate. Char mushrooms until golden brown on both sides. Keep in a warm place.
- Toss baby corn with a little oil mark on the grill over medium heat for 3 minutes aside. Keep in a warm place.
- When lamb is completely rested cut it against the grain in 1 inch slices.
- Arrange lamb on the plate, garnish with the grilled baby corn and lobster mushrooms. Finish with some cracked pepper and the left over mushroom marinate.

Servrs 2.