Australian Lamb Loin With Roasted Root Vegetables & Harissa Aioli
As concepted by Chefs Rafi Taherian and Ron Desantis at True Aussie Beef & Lamb Chef Immersion in Boston.
Presented by Meat & Livestock Australia.
Serves 4
Lamb
INGREDIENTS
- 4 Australian lamb loins
- ¼ cup vegetable oil
- 1 cup coffee rub, recipe follows
- Roasted root vegetables as needed, for garnish
DIRECTIONS
- In a non-stick sauté pan over high heat, add oil. Once oil begins to smoke, add lamb loins to pan and sear to medium rare- about 3 minutes on each side.
- Thinly slice and serve over roasted root vegetables with harissa aioli.
Coffee Rub
INGREDIENTS
- ¾ cups coriander seed
- ¼ cup cardamom seed
- ¼ cup black peppercorns
- ½ cup celery seed
- ¼ cup kosher salt
- ½ cup mustard seed
- 1 ¼ cup ground coffee
DIRECTIONS
- Place all ingredients, except coffee, in a large skillet over high heat and cook until toasted.
- Cool spices and grind into a coarse powder. Add coffee and mix well.
- Store in an airtight container until ready to use.
Harissa Aioli
INGREDIENTS
- ¼ cup kewpie mayonnaise
- 1 teaspoon fresh garlic, chopped
- 1 cup harissa paste
DIRECTIONS
- In a food processor or blender, combine all ingredients until mixed well. Reserve until ready to use.
Get more Aussie lamb inspiration at Australian-Meat.com/foodservice.
