Hey y’all! Happy Wednesday. I’ve been trying to chill out as much as possible. So when my boyfriend comes over, I’ve been trying to make the perfect dinner. And y’all, I’ve found it!
Here’s some tips… sometimes people don’t eat vegetables or fruit. *cough cough I’m kind of dating someone like that*. I know, you’re like, “Who doesn’t eat fruits and vegetables in the age of healthy living?” Let me tell you, there are still people. So how do you get your favorite meat lover to eat something with a bit of color? You add that color on to a meat plate. This Mint & Cherry Balsamic Lamb Loin has done the trick. The loin consists of a mint yogurt sauce topped off with a cherry balsamic sauce. And it is good!
If you’ve never made lamb before, it’s really not too hard. You can easily cook a lamb over the stovetop. You don’t even need the oven. The tricky part is that no lamb loin is the same thickness. So your cook time will be fudged a bit.
When you cook your lamb loin, you should make sure you are getting a medium rare (or medium) cook. The thicker your loin the longer the lamb loin will take to cook. Don’t get in too much of a hurry. Just let the lamb cook. No one wants raw food or a strange sickness.
While you’re cooking the lamb, I recommend you start making your mint yogurt sauce. The mint sauce is the easiest part. Don’t overdo it on the mint. It’s good to keep the yogurt sauce more creamy rather than overwhelmingly minty. This is not spearmint gum. Keep it to a minimum. Everyone likes fresh breath, but you won’t get it here. The mint should be an addition, not the main show.
Back to the lamb loin. When your lamb loin is ready, it’s a good idea to wrap your lamb loin in tin foil while you prepare the balsamic sauce. This will keep the lamb warm.
You want to use the fat that’s come off of the lamb loin for the sauce. Don’t drain your pan! That will give the sauce a bit of extra salt and balance the sweetness of the cherries. Plus who doesn’t love a little bit of fat?
Once the balsamic sauce is ready, you’ve got all the components for your plate. I plated my lamb loin on top of a bed of lettuce. Let’s be honest, it was mostly because that’s what I had at the time. you can put anything below the loin. I’d say something green or if your meat lover really can’t do all the greens, you could go for potatoes. BORING! But I can’t say I haven’t been cornered into the meat and potatoes cop out before. Do what you must!
MINT CHERRY BALSAMIC LAMB LOIN
2 lamb loins
1 cup pitted sour cherries
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tbsp vegetable oil
2 tbsp balsamic vinegar
1 tbsp unsalted butter
3 tbsp mint (finely chopped in food processor)
3 oz greek yogurt
1. In a medium saucepan, stir cherries together with sugar until softened.
2. Wash off your lamb, and pat the lamb dry. Marinate with salt and pepper. In a nonstick skillet, heat 1 tbsp of oil over medium to high heat. Saute loin (depending on thickness this can take 6 to 12 minutes, my lamb was crazy thick so it was more like 10.). Flip once. Both sides should be golden brown, trust the color over the time. Nobody wants uncooked meat. Once cooked, remove loin and put in tin foil.
3. Keep the fat and meat juices in your skillet, add 1 tbsp oil. Add cherries with juice, black pepper, and vinegar.
4. Bring skillet to a boil. Stir occasionally. Reduce heat and simmer for about 3-4 minutes.
5. While your sauce is simmering, chop mint in food processor until finely chopped. Add yogurt to processor. Pulse for about 1 minute. Put off to the side for now.
6. Add butter to the cherry sauce. Stir just until butter has melted.
7. Plate the lamb, dollop the yogurt mint sauce on top of the lamb, and spoon cherry sauce over the lamb.
And just like that, you’ve got yourself a lamb loin fit for 2… or 4… or 1? Helloooo a single girl needs a classy dinner while she watches The Bachelorette too.