Emeril Lagasse's Orange, Cumin And Cilantro Roasted Lamb Loin

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 3 1/2 lbs boneless lamb loin
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons fresh ground black pepper
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup wine vinegar
• 2 tablespoons orange marmalade
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 heat a large skillet over medium high heat. rub the lamb loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. place the lamb loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. remove the lamb from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
• 3 in a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. drizzle the citrus mixture over the lamb.
• 4 place the roasting pan in the oven, and cook until the lamb reaches an internal temperature of 140°f, basting the lamb with the pan juices occasionally. (take care not to overcook the lamb.) should the pan juices evaporate and begin to scorch before the lamb is done, add a bit of water to keep it from burning.
• 5 remove the lamb from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. allow the lamb to rest for 7 to 10 minutes before slicing. serve the lamb thinly sliced, drizzled with pan juices.