Cumin Dusted Lamb Loin Chop
Presented by Spinnerstown Hotel Restaurant & Tap Room
- 4 6-oz. lamb loin chops
- 8 tsp. ground cumin
- 2 seedless oranges
- 1 dried habanero chile pepper, crushed
- 1 1/2 cups orange juice
- 1/2 cup sugar
- 1 envelope unflavored gelatin
For the jelly: Using a sharp knife, remove top and bottom of oranges, then peel and remove pitch (inner white membrane). Supreme the oranges, cutting into segments by slicing along the membrane to release the fruit.
Combine 1 cup orange juice, orange segments and habañero pepper in a saucepan with sugar and bring to a boil. Place remaining 1/2 cup orange juice in a bowl, sprinkle gelatin over top and allow to rest for 5 minutes. Whisk boiling orange juice mixture into the bowl of juice and gelatin. Cool to room temperature, cover and refrigerate until firm, about 3 hours.
For the lamb: Season each lamb loin chop with cumin, 1 teaspoon per side. Grill chops over medium heat for approximately 4 minutes per side for medium-rare. Allow to rest for 5 minutes before serving with jelly on the side.