Grilled Utah Lamb Loin, Rhubarb Chutney Lemon Goat Yogurt: Chef Zane Holmquist
Chef Zane Holmquist from Stein Eriksen Lodge in Deer Valley, Utah, is still amazed by the breadth and beauty of The Chef’s Garden after twenty years of working with Farmer […]
Ingredients
Rhubarb Chutney:
2 TBS olive oil
3 large shallots, small dice
2 cloves garlic, minced
5 cups fresh rhubarb, medium dice
¼ cup golden raisins
¾ cup water
½ cup white wine or rice wine vinegar
½ cup honey
1 TBS fresh ginger, grated
6 cardamom pods
1 star anise pod
2 tsp kosher salt
¼ tsp white pepper
¼ tsp fennel
Lamb and Lamb Rub
2 6-7oz lamb loins
1 TBS black pepper
1 TBS Utah Real Salt or substitution
1 TBS coriander
½ tsp cardamom
1 tsp garam masala
Lemon Goat Yogurt
½ cup goat yogurt
1 TBS lemon juice, fresh squeezed
½ tsp Utah Real Salt
Garnish
Grilled Rhubarb
Mountain Mint
Borage Blooms
Directions
For the Rhubarb Chutney:
- Heat oil in a pan, sauté shallot and garlic 2-3 minutes over medium heat
- Add rhubarb and raisins, sauté 2 minutes
- Add water, vinegar, honey, ginger and bring to a boil
- Reduce heat, add remaining spices
- Simmer until it becomes the thick and jam like
- Adjust seasoning if needed and hold warm
For the Lamb and Lamb Rub
- Combine all spices and mix
- Rub the lamb loins with the mix (ask permission before rubbing someone else’s loins)
- Place on hot grill creating hash marks on both sides – 2-3 minutes for each flip, cooking to desired temperature
For the Lemon Goat Yogurt
- Combine all ingredients and reserve for plating
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