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

By: Chef Alan Cook - John Ascuagua's Nugget

Updated: Tue 2:45 PM, Jun 19, 2012

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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