Ontario Lamb Loin with Saskatoon Berry Chutney

• 2 (1 1/2-pound) lamb loins, trimmed and tied at 1-inch intervals
• 1 cup fine bread crumbs
• 1/3 cup extra-virgin olive oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh mint
• 2 teaspoons Essence, recipe follows
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Saskatoonberry Chutney, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 teaspoons minced garlic
• 1 jalapeno pepper, seeds and stem removed, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 cups fresh Saskatoon berries (about 2 pints), rinsed and drained (any fresh berries can be substituted)
• 1/4 cup plus 1 tablespoon packed brown sugar
• 1/4 cup balsamic or apple cider vinegar
• 1/4 cup minced fresh mint

1. Preheat oven to 425 degrees F.
2. In a small bowl combine the bread crumbs, oil, ginger, mint, Essence, cumin, salt, and pepper, and mix well.
3. Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust.
4. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare.
5. Transfer to a cutting board and let rest for 15 minutes before carving.
6. Serve with Saskatoonberry Chutney.
7. Beverage Suggestion: Mission Hill Merlot 1999
8. Combine all ingredients thoroughly and store in an airtight jar or container.
9. Yield: about 2/3 cup
10. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
11. Published by William and Morrow, 1993.
12. In a heavy saucepan, heat the oil over medium heat.
13. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
14. Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
15. Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally.
16. Add the mint and cook 2 minutes.
17. Remove from the heat and cool to room temperature before serving.
18. Yield: About 1 1/2 cups

lamb loins, bread crumbs, extravirgin olive oil, fresh ginger, fresh mint, ground cumin, salt, ground black pepper, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, vegetable oil, onion, green bell pepper, garlic, pepper, fresh ginger, turmeric, ground cinnamon, salt, red pepper, berries, brown sugar, balsamic, fresh mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ontario-lamb-loin-with-saskatoon-berry-chutney-recipe.html (may not work)