Chestnut Lamb Loin with Sweet Onion Marmalade
Chestnut Lamb Loin with Sweet Onion Marmalade is a hor d'oeuvre that serves 36. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 6g of fat, and a total of 157 calories. This recipe from Foodnetwork requires mustard, baking powder, chestnut puree, and salt. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Users who liked this recipe also liked Tomato-Sweet Onion Marmalade, Em's Polenta Fries with Tomato-Sweet Onion Marmalade, and Steaks with Peppercorn Melange and Sweet Onion Marmalade.
Instructions
Preheat oven to 375 degrees F.
Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg. Knead lightly and divide into 4 portions, forming each into a disk.
Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes.
Let cool on pan for 10 minutes, then cool completely on a rack.;
Heat grapeseed oil over low heat in a medium skillet.
Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes. Stir in golden raisins and add vinegar. Cook for about 5 minutes, cover, remove from heat and allow to rest.
Return to the Crostini: Split loaves open as you would a hamburger roll. Using a 1-inch circle cutter cut the bread into rounds.
Preheat oven to 375 degrees F.
Heat oil in a large skillet over medium-high heat.
Season lamb with salt and pepper and sear lamb on all sides.
Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture. Then coat with the ground oats.
Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking.
Let rest for 5 minutes then slice into 1/4 inch thick disks.
Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Laurent-Perrier Brut with a 4.5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
Laurent-Perrier Brut
Laurent-Perrier Brut L-P is the standard-bearer for the house style of Laurent-Perrier. Crisp, fresh and elegant, Brut L-P reflects the fundamental essence of our Champagnes.The color is a pale golden hue, with fine and persistent bubbles. The nose is fresh and delicate, showing good complexity with hints of citrus and white fruit. Brut L-P's light style has led the way to making Champagne the ideal aperitif drink. Its perfect balance, crispness of flavors and finesse also make it the ideal companion for fish, poultry and white meat.