Coriander-cured Lamb on Marinated Pinto Salad with Cascabel Aioli
Southwestern flavors brighten lamb loins, which are cured in a mixture spiked with coriander seed and garlic, then seared and finished in the oven. The marinated pinto salad actually mixes pinto and turtle beans, two Southwestern favorites. The spicy cascabel aioli is made with raw egg yolks; if you are not absolutely sure of the safety of the eggs you can obtain, omit the yolks as they are not cooked. The finished sauce will be thin, but taste just as good.
Ingredients
- Coriander seeds - 4 tablespoons
- Black peppercorns - 4 tablespoons
- Shallots - 4, minced
- Garlic Cloves - 4, minced
- Kosher salt - 3/4 cup
- Dark Brown Sugar - 6 tablespoons
- Vegetable Oil - 3 tablespoons
- Lamb Loins - 2 boned, trimmed, 8 to 10 ounces each
- Salt to taste
- Marinated Pinto Salad
- Pinto Beans - 1-1/2 cups, dried (8 ounces)
- Black Turtle Beans - 3/4 cup, dried (4 ounces)
- Chicken Stock - 2 quarts (alt.ham hock broth)
- Sweet Onion - 1 large, sliced very thin
- Cider Vinegar - 1/4 cup
- Sugar - 2 teaspoon
- Red Bell Pepper - 1, roasted, peeled, seeded, deribbed, and diced
- Yellow Bell Pepper - 1, roasted, peeled, seeded, deribbed, and diced
- Tomato - 1 large, peeled, seeded, and chopped
- Black Olives - 1/2 cup, ripe, pitted and chopped
- Cilantro - 3 tablespoons
- Garlic Croutons - 1-1/2 cups, roasted
- Vinaigrette - 1/2 cup
- Arugula - 8 cups, rinsed and dried
- Salt to taste
- Cascabel Aioli
- Egg Yolks - 2 (optional)
- Red Wine Vinegar - 1 tablespoon
- Chicken Stock - 1/2 cup
- Olive Oil - 1/4 cup
- Cascabel Chile Puree - 1/4 teaspoon
- Chile Powder - 1/4 teaspoon
- Cayenne - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Shallot - 1/2, minced
- Garlic Clove - 1 small, roasted and mashed
- Lime Juice - 1 teaspoon
- Pickled Onions - 12 small
Instructions
To prepare the lamb: Place the coriander and peppercorns in the bowl of a food processor and process until coarsely ground, about 1 minute. Add the shallots, garlic, salt, and sugar and process until a thick paste forms. Transfer to a glass bowl and add the lamb loins, turning to coat. Let cure for two hours, turning occasionally.
Preheat the oven to 400 F. Take the lamb from the cure and scrape clean. Heat the vegetable oil in a large skillet over medium-high heat until it begins to smoke. Sear on all sides in the skillet. Transfer to an ovenproof baking dish and bake 5 minutes for medium-rare, or to taste. Remove from oven and let rest for 10 minutes.
To prepare the beans: Sort through the beans, removing any foreign particles or imperfect beans. Place in separate pots or bowls and let soak in water overnight. Drain and place in separate pots. Cover each with chicken stock or ham hock broth. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes. Drain in a colander, then mix in a large salad bowl. Cover with plastic wrap and refrigerate until cool.
To make the aioli: In a mixing bowl, whisk the egg yolks and vinegar together. Combine the chicken stock and olive oil. Continue to whisk the egg yolk mixture while drizzling in the oil mixture. Add the remaining ingredients and whisk just long enough to combine thoroughly. Put in a squeeze bottle.
To finish the salad: Place the onions in a bowl and toss with the vinegar, sugar, and salt. Add the peppers, tomato, olives, and cilantro and toss. Add the beans and toss. In a large mixing bowl, toss the croutons, vinaigrette, and arugula and season with salt. Add the bean salad and combine thoroughly.
To serve: Place a large scoop of bean salad in the center of each serving plate. Slice the lamb loins into 1/4-inch-thick slices and arrange on the salad. Drizzle the aioli over the lamb and salad. Garnish with pickled onions.
