Coriander-Spiced Loin of Lamb With Orange-Chartreus

Name: Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Dijon mustard; 1 teaspoon kosher salt; Freshly ground pepper to taste; 1 3-pound boneless loin of lamb, at room temperature; 3 tablespoons cracked coriander seeds; 1 tablespoon olive oil; 6 tablespoons demi-glace; 2 tablespoons Chartreuse; 1/4 cup fresh orange juice; 1/2 teaspoon ground coriander; 1/2 teaspoon grated orange zest; Kosher salt to taste

Servings: persons

3 tablespoons Dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste
1 3-pound boneless loin of lamb, at room temperature
3 tablespoons cracked coriander seeds
1 tablespoon olive oil
6 tablespoons demi-glace
2 tablespoons Chartreuse
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1/2 teaspoon grated orange zest
Kosher salt to taste

1
Preheat the oven to 325 degrees.
2
Stir together the mustard, salt and pepper and rub the mixture all over the lamb.
3
Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
4
Heat the oil in a large heavy ovenproof skillet over medium heat.
5
Add the lamb and brown on all sides.
6
Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
7
Remove the lamb from skillet and cover with foil to keep warm.
8
Discard the fat.
9
Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes.
10
Stir in the orange juice, coriander, orange zest and pepper.
11
Season with salt, if needed.
12
Carve the lamb and serve immediately with a little sauce drizzled over the top.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons Dijon mustard, 1 teaspoon kosher salt, Freshly ground pepper to taste, 1 3-pound boneless loin of lamb, at room temperature, and more.

Yes, Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions