LAMB LOIN SESAME CRUSTED with cashew cream
Serve with GREEN TOMATO CHUTNEY
1 lamb rack (4-6 servings), removed from the bon and cleaned of all fat, cut into 2-3 ounce portions
- 1 egg white frothed with 1 TBS water
- 2 tablespoons sescame seeds
To taste: sea salt and coriander
Brush lamb rack with egg white and water; coat generously with sesame seeds; season with salt and coriander; refrigerate a minimum of 30 minutes before roasting. When ready, take from refrigerator about 30 minutes; pan sear in hot pan first on side without sesame seeds; turn when brown and toast sesame seeds, without burning them. Lamb can be finished in 425º over for 2-3 minutes, until internal temperature of 125ºF. Reserve warm for 5 minutes before cutting into slices to serve. Serve immediately.
Serve with CASHEW BUTTER OR CASHEW CREAM.
2 cups raw (green) cashews
- 1/2 teaspoon sea salt
- 1/4- 1/2 cup grape seed oil
Toast cashews on baking sheet at 350ºF for approximately 7-10 minutes. Cashews should be golden brown; remove and toss in a medium bowl with salt; cool. Place still warm nuts into food processor and pulse to create a coarse meal. continue to pulsing to create a nut butter consistency. Drizzle in oil until you reach desired consistency. adjust salt; add herbs if desired; store refrigerated until needed.
To make into cashew cream, warm either 1 1/2 cup unsweetened coconut or almond milk; whisk in 3 tablespoons cashew butter until incorporated.