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Brewery Gulch Inn

Mendocino, California

Specialty Recipe

Moroccan Lamb


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Brewery Gulch Inn B&B
9401 N. Highway One
Mendocino, CA 95460
(707) 937-4752
Toll Free:
(800) 578-4454
Fax: (707) 937-1279
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A note from Chef Rick Anderson: Here at the inn, I use a boned, leg of lamb that I section off into fillets. This will most likely be too much for home use as it is meant to feed between 10-12 people as an entrée. For a meal serving 4-6, I would purchase a loin of lamb (i.e. backstrap) from your butcher. You should allow 6 ounces per serving.

Ingredients
Leg of lamb
3 Tablespoons canola oil
5 - 6 small Japanese eggplants
3/4 cup Extra virgin olive oil
1 Tablespoon Kosher salt
1 teaspoon Fresh ground black pepper
Ingredients for Moroccan Dry Rub
1 Tablespoon Cumin, ground
1 teaspoon Coriander, ground
1/2 teaspoon Star Anise, ground
1/2 teaspoon Cinnamon, ground
1/2 teaspoon All spice, ground 1/2 teaspoon Ginger, ground
1 teaspoon Black pepper, ground
2 Tablespoons Kosher salt

Mix together and liberally coat lamb with mixture. Allow to sit for 1/2 hour. During this time, take 5-6 small Japanese eggplant (1 eggplant per person), slice length-wise 1/4 thick. Place in large mixing bowl and toss with olive oil, salt and pepper.

Place on parchment paper-lined sheet pan and bake at 400 degrees for 15-20 minutes until translucent and browning has begun. When cool to touch, arrange on a serving platter or plates.

In large, cast-iron skillet, add 3 tablespoon of canola oil and brown lamb until fairly dark on both sides. If the lamb fillet is thin, this may be enough cooking time. If thicker, place skillet with lamb in oven at 400 degrees until desired doneness is reached (at the inn, I serve the lamb rare to medium-rare). After cooking, allow the lamb to rest for 10 minutes. Slice and arrange over eggplant and serve. This dish can be served with sautéed onions, chutney or any of your favorite accompaniments.

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