Lamb Loin with Herb Broth
1/2 tsp whole coriander seed
1 tsp dried oregano
1 tsp course black pepper
1 tsp minced garlic
1 1/2 qt water
1/2 cup diced yellow onions
1/4 cup peeled and chopped carrots
2 Tbsp chopped celery
3/4 cup dry spelt
3 Tbsp minced shallots
1/2 cup cabernet wine
1 cup beef stock
2 Tbsp Herb Pesto
4 4-oz lamb loin chops, bones removed
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
Preheat oven to 350F.
Place coriander, oregano, black pepper and garlic into a sachet.
Place water, onion, carrot, celery and spice sachet into a large saucepot over medium heat. Bring to a boil. Add spelt, reduce to a simmer and cook for about 2 hours or until spelt is tender but not mushy. Drain well if needed.
Season lamb with salt and pepper and sear over medium-high heat for 1 minute on each side. Transfer lamb to a baking dish and finish in oven until done.
In the same sauté pan, over medium heat, sauté shallots briefly. Add wine and deglaze pan until almost dry. Add beef stock and bring to a boil. Reduce by half. Stir in Herb Pesto and remove from heat.
Place 1/3 cup Braised Spelt on the bottom of plate. Top with 1 lamb chop and 1/4 cup Herb Broth.