Slow Cooked Lamb Loin With Dried Cherries And Baby Onions

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup honey
• 1 cup orange juice
• 1/4 cup wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 (2 lb) boneless lamb loin, end tied
• 1/4 cup flour
• 1 tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

Recipe

• 1 in a gallon size ziploc storage bag, combine the honey, orange juice, wine vinegar, rosemary and cumin. place the lamb loin in the bag and allow to marinate in the refrigerator for 2 hours.
• 2 remove the loin from the bag and set aside. pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.
• 3 heat the oil in a large nonstick skillet over medium-high heat. add the lamb loin and cook on all sides until golden, about 5 minutes. remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.
• 4 place the onions in the slow cooker with the lamb loin. add the cherries to the reserved marinade from step 2 and pour the mixture over the lamb loin and onions. place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees f. (see chef's note.).
• 5 remove the loin and allow to sit for 5 minutes before slicing. to serve, spoon about 1/2 cup rice onto a plate. place a slice or two of lamb loin on the rice and drizzle with the cherry and onion sauce that the lamb cooked inches sprinkle with parsley, if desired.
• 6 chef's notes.
• 7 slow cookers vary, so start checking meat for doneness after about 2 hours.
• 8 to prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop. add the onions, cherries and reserved marinade from step 2. cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees f. allow the lamb loin to rest for 5 minutes before slicing.
• 9 pair leftover lamb with crusty bread for sensational sandwiches.