Pan Seared Lamb Loin w/Olallieberry Katsup & Black Berry Relish

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Ingredients

FOR LAMB LOIN

  • Salt to taste
  • Pepper to taste
  • Garlis salt
  • 1/2 oz. fresh garlic

    FOR THE OLALLIEBERRY KATSUP

  • 2 1/2 pounds ripe blackberries (about 8-9 cups)
  • 1 1/2 cups firmly packed brown sugar
  • 1 3/4 cups granulated sugar
  • 2 1/2 cups cider vinegar
  • 2 1/2 teaspoons ground cinnamon
  • 2 teapsoons salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly ground pepper

    FOR THE RELISH

  • 1 pint blackberries - fresh, if possible
  • 1/2 teaspoon chopped shallots
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/4 tablespoon chopped jalapeno peppers

    Directions

    FOR LAMB LOIN



    1. Sprinkle salt, pepper and garlic salt on 6 - 8 oz. of trimmed lamb loin


    2. Over a medium heat, sear the loin


    3. Add the garlic and continue to cook until desired temperature is achieved.



    FOR THE OLALLIEBERRY KATSUP



    1. Mix the berries, sugars and vinegar in a heavy sucepan and heat until the mixture comes to a boil.


    2. Mash the berries with a potator masher or puree in a food processor until the berries are liquified.


    3. Strain the berries through a sieve back into the saucepan, pressing the pulp with a wooden spoon.


    4. Add the cinnamon, salt, ginger, allspice, cloves and pepper and reduce the mixture over low heat until it coats the back of the spoon, about 15 - 20 minutes.


    5. Ladle while still hot into 1/2-pint jars and refrigerate, or process in a hot water bath to preserve for longer period.



    FOR RELISH



    1. Mix ingredients well and serve

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