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Sunday, March 8, 2015

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.

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