Ontario Lamb Loin
Contributed by: News Canada
Recipe by Chef Mark Picone, Vineland Estates Winery
(NC) - Wine-soaked cherries and fresh rosemary give this elegant lamb dish a special Niagara twist! Serve with Vineland Estates VQA Cabernet Franc, available at LCBO stores.
- 1/2 cup Vineland Estates 125ml Cabernet Franc
- 1/4 cup dried cherries 50ml
- 3 boneless Ontario lamb loins
- 1 bunch fresh rosemary, finely chopped
- 1/4 cup olive oil 50 ml
In a small saucepan, warm the Cabernet Franc. Stir in dried cherries, remove from heat and let stand until cherries have absorbed the wine.
Meanwhile, trim the loins of any unwanted fat and score them with even strokes to prevent curling up during grilling. Gently push a sharp knife through each loin length wise, to create a cavity for the stuffing.
Mix the soaked cherries with half of the rosemary and some salt and pepper. Stuff 1/3 of the cherry mixture into each loin cavity. Lightly brush the loins with olive oil. Use remaining rosemary to coat the outside of the loins. Season with salt and pepper.
Preheat grill to medium. Sear the lamb on both sides and cook to desired doneness, about 6-8 minutes per side. Let meat rest a few minutes before slicing. Serve with grilled vegetables, a baked potato and remaining Cabernet Franc.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: Calories: 189; Protein: 14.4g; Fat: 11.7g; Carbohydrates: 4.8g; Saturated Fat: 2.8g