West Indian spice rub: 2 Tbsps. ground ginger 2 Tbsps. dark brown sugar, Dar 2 Tbsps. ground coriander 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. cayenne pepper 1/2 Tbsp. salt 2 tsps. black pepper 2 tsps. thyme 1 tsps. cinnamon 1 tsp. allspice 1 tsp. cloves, ground 1/2 tsp. cardamom 1/2 tsp. chipotle pepper powder (if desired)
West Indian Lamb: 12 oz lamb loin, cleaned 2 1/2 Tbsps. West Indian spice rub 1 oz vegetable oil 2 oz dark rum
Curried Coconut LambMedallions w/ Yucca Skewers: 2, 6 oz. lamb tenderloins, cleaned 2 oz. light coconut milk 1/4 cup toasted coconut 1/2 cup bread crumbs 1 tsp. curry powder Salt and pepper 3 oz. vegetable oil 8 yucca skewers cut 1/4" x 1/4" x 6" long
FOR CURRIED LAMB: Cut lamb into medallions, 1/2 to 3/4 oz. Toss in the coconut milk and let marinate for 10 min.
Combine coconut, crumbs and curry. Remove lamb from the coconut milk and coat with bread crumb mixture.
Heat 2 oz. of oil and fry yucca skewers until golden brown.
Remove, dust with salt and pepper and drain on paper towels. 5. Add the rest of the oil and sautè lamb medallions to desired doneness. Remove and gently skewer the center of each medallion with a metal skewer. Remove metal skewer and place the yucca skewers into the medallions and serve.
FOR THE RUB: Combine all ingredients and mix well. Will store well in a sealed plastic container for 3 to 4 weeks. *If using this rub on red meat, work well into the meat and allow to sit for 15-30 minutes before cooking. On poultry, allow 3-4 hours for the flavor to absorb into the meat.
FOR THE WEST INDIAN LAMB: Work the spice rub into the lamb loin. Make sure all of the meat is well coated. Allow to sit for approx. 15 minutes to form a nice coating.
Heat oil until almost smoking. Sear lamb loin, turning regularly to avoid excessive charring.When evenly seared, reduce heat and cook to desired doneness.
Remove from heat and allow to rest at least 10 min. before serving.
FOR GLAZE: Add rum to the pan to pick up the fond. Reduce this to a syrup. Just prior to cutting loin return it to the pan to coat with rum glaze.
Recipe from Chef Thomas Kiernan, SUNY Cortland, Cortland, NY.
