Posted by American Lamb Board on November 20, 2008 at 13:12:41:
Gingersnap Crusted American Lamb Loin Steals the Show
DENVER, Nov. 20 -- In a snap, Catherine Wilkinson's Gingersnap Crusted Lamb Loin Medallions with Brandied Fig Sauce quickly rose to the top of the "Best American Lamb Family Recipe Contest" for its seasonal inspiration, originality and savvy use of a budget-friendly American Lamb cut. Hailing from Dewey, Arizona, Catherine's winning American Lamb recipe is a family favorite that has been served for many holiday meals in her home.
Enjoyed by the whole family, Catherine's impressive American Lamb dish is easy enough to prepare that she has time to spend with family and friends. When her grown children come home for the holidays they "always ask for the Gingersnap Lamb" and still participate in crushing the gingersnaps in the recipe, a tradition since they were young. Catherine and her family all agree, the Gingersnap Crusted Lamb Loin Medallions with Brandied Fig Sauce is "definitely part of our family traditions during the holidays."
As the competition winner Catherine will receive a Cast Iron Cookware Set made by American Lambassador Chef Tim Love and an American Lamb cut of choice to serve a family of 6. Her recipe will be featured on the American Lamb Board's website in addition to recipes from the runners up, including Christmas Lamb Mole and Citrus Tapenade Stuffed Leg of Lamb.
The first annual contest invited lamb lovers across the country to submit their favorite American Lamb recipe along with a story of why this dish has become a family pleasing favorite.
Catherine Wilkinson's Gingersnap Crusted American Lamb Loin Medallions with Brandied Fig Sauce
3 American Lamb loins, silver skin removed (about 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons honey
1 cup crushed gingersnaps
1 cup sliced dried figs
2 cups brandy
1-1/2 cups chicken stock, PLUS more as needed
1/2 teaspoon dry mustard
1. Preheat oven to 425 degrees F.
2. Season the lamb loins with the salt and freshly ground black pepper.
3. Brush the loins with about half of the honey. Press on the gingersnap crumbs firmly.
4. Place loins on rack in large roasting pan and roast for about 16-18 minutes, or until a meat thermometer reaches 145 degrees F for medium rare or 160 degrees F for medium.
5. Meanwhile, while the lamb is roasting, place the figs and brandy in a small saucepan over medium-high heat. Add the stock, mustard and remaining honey. Simmer for about 15-17 minutes, or until figs are softened. Cool slightly. Pour mixture into blender or food processor and puree sauce. If too thick, add more stock. Season to taste with kosher salt and freshly ground black pepper. Set aside.
6. Remove lamb from oven, transfer to cutting board, and allow to rest for 5 minutes. Carve into medallions and spoon sauce over the tops. Serve immediately.
For more details on American Lamb, including recipes, nutrition tips and more, visit www.americanlamb.com
About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colorado.
For more information about the American Lamb Board, please contact Chloe Mata Crane (cmcrane@baltzco.com) or Aaron Ginsberg (aginsberg@baltzco.com) at Baltz & Company-212-982-8300
SOURCE American Lamb Board
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