I’ve learned from A Taste of Hawaii cookbook however, that Molokai is well known for its high quality game and meat. You will find free-range livestock and raised without chemicals throughout the island. Hence, this recipe, Molokai lamb loin with cabernet-garlic sauce, is to highlight the high-quality lamb meat being used to prepare this dish in Molokai.
My husband has always enjoyed eating lamb for a long time. While, I have found myself falling in love with lamb meat for the past 2 years (pretty much after getting married to him). Lamb meat wasn’t popular with majority of Chinese people, especially my family. Talking to my sister the other day, she just expressed how much she was disgusted by lamb meat. I told her I like my lamb medium rare and that probably made her stomach turned a bit.
This Molokai lamb loin with cabernet-garlic sauce is highly delicious. The lamb is simply prepared and lightly seasoned, so you still taste the best of the lamb meat itself. Then the cabernet-garlic sauce is to die for. I love that garlicky smell on the sauce. Drizzled a little bit of the salt on top of the lamb loin and that’s all I have to say. Try it yourself and be ready for a surprise (GREAT surprise).
- 1 lb lamb loins (you can remove the bones or leave them. I leave mine in)
- Dash of cayenne pepper
- Pinch of paprika
- 2 tsp salt
- 2 tsp pepper
- 4 shallots, chopped
- 4 button mushrooms, sliced
- 1 sprig fresh thyme
- 2 tsp olive oil
- 1 cup Cabernet or other dry red wine
- 1 cup veal stock (use beef stock if you can’t find veal stock)
- 2 tsp unsalted butter
- ¼ cup peanut oil
- 15 garlic cloves, chopped (lots of garlic I know, but trust me that’s what makes it good)
- In a small bowl, mix the cayenne pepper, paprika, salt and pepper. Rub this mixture on the lamb and leave it for at least 15 minutes to marinate
- In a saucepan over medium heat, saute the shallots, mushrooms, and thyme in the olive oil until lightly brown, 1 or 2 minutes. Add the wine and stir to blend in particles on bottom of the pan (this is call deglazing). Cook rapidly until the liquid is nearly gone. Add the stock, bring to a boil, and reduce by two thirds. Strain the mixture and return to the liquid to the saucepan if you want. I chose not to strain because I don’t mind eating the shallots and mushrooms. Bring it back to a boil and whisk in the butter. Keep warm
- In a medium skillet, pan-fry the lamb in the peanut oil for about 3 minutes on each side (this will be medium rare. Leave it longer if you don’t like to be as rare). Remove the lamb and set on a serving platter. In the same skillet, saute the garlic over medium heat until light brown, about 20 seconds or less. Drain the garlic, add to the sauce, and let steep in the sauce for about 5 minutes. Drizzle the sauce over the lamb and serve immediately