We use only naturally raised lamb.In Oregon with its temperate climate, pastured sheep have their spring lambs late and so they are available through the summer. We can therefore fresh lamb is available to us June through September.
- 2/3 cup soy sauce
- 4 tablespoons fresh lime juice
- 10 garlic cloves
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon oregano
- 4 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 4 rosemary shoots, new growth
- 4 tablespoons cilantro leaves
1 loin of rack of lamb, Anderson Valley
To marinate, combine marinade ingredients in a blender and pulse to combine; brush marinade over exposed meat of lamb and refrigerate a minimum of 2-6 hours. At service cut loin into 4 smaller pieces about 2 ounce each. Preheat stove top grill on high heat. When ready brush grill lightly with grapeseed oil; place loin pieces on hot grill and cook 1-2 minutes for each of the 4 sides. Remove at 125 °F internal temperature. Each of these will reach this temp at different rates, which is why we are cooking them in smallish pieces. Remove and rest a few minutes before slicing. As you slice and plate up, mix and match the pieces so every portion is the same.
Chef Notes– you will have more marinade than needed for recipe. Remove only what you need and save the remaining for chicken, fish, or other meats. For food safety, discard any marinade that came in contact with raw meat. Keep reserved marinade refrigerated 5-7 days; or freeze it up to 3 months.