Chef Pam Smith Herb Crusted Aussie Lamb Tenderloin With Roasted Sweet Potato and Kale Hash and Cherry Chipotle Chutney

Method

• Position the oven rack in the center of the oven and heat the oven to 400°F.
• Pat the lamb loins dry and season with creole seasoning, or salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch oven safe skillet over medium-high heat until shimmering hot. Add the lamb to the skillet, and sear, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.)
• Evenly brush each loin with 1 Tbsp. Citrus Dijon Glaze and then, with tongs, roll the loin in the pecan crumble gently pressing it in, and then place back in skillet.
• Place skillet in hot oven until crumble is golden brown and an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 2 to 4 minutes for the tenderloins, 12-14 for the loin, or 130°F to 135°F for medium. Transfer the lamb to a cutting board and let it rest for a few minutes.
• While lamb is resting, you may want to add Cherry Chutney to pan to heat or serve at room temperature when plating.
• To plate, mound Roasted Sweet Potato and Kale Hash onto plate. Slice the lamb 1/2 inch thick and serve with the hash, making sure to scoop up any crust that falls off the lamb and scatter it over each serving. Drizzle a bit of sauce around the plate, and garnish with fresh herbs or microgreens

Citrus Dijon Marmalade

Method:

1. Mix together all ingredients well and store in refrigerator.

Pecan Crumble 

Method:

1. In a small cast iron pan, heat the olive oil. Add the breadcrumbs and cook until golden brown, then add the pecans, garlic and creole seasoning, lightly sautéing. 
2. Add herbs and mix together.
3. Store in airtight container.

Roasted Sweet Potato and Kale Hash

Method:
    

1. Toss sweet potato cubes in 1 tsp. olive oil and ½ tsp. Creole seasoning. Heat a heavy sheet pan in 400-degree oven, and add sweet potatoes. Roast for 15 minutes or until tender and browned.
2. Add remaining oil to a large skillet over medium-high heat. Add the red onions and red bell peppers to pan, and sauté until tender and lightly golden, 5 to 6 minutes.
3. Add the garlic and remaining Creole seasoning and sauté an additional 30 seconds.
4. Add dried cherries, roasted sweet potatoes and massaged kale, sautéing until the kale is just wilted.

Cherry Chipotle Chutney

½ red onion, diced

2 cloves garlic, minced

¼ cup apple cider vinegar

½ cup apple or pomegranate juice

1 pepper from canned Chipotle Peppers in Adobo Sauce, and 1 teaspoon of the adobo sauce

1 tablespoon Chai Seasoning, or 1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 tablespoon flat leaf parsley, chopped

Splash of Bourbon, if desired

Method:
    

• Spray a large nonstick skillet with nonstick spray. Add the diced onion and sauté on a low to medium heat until caramelized and golden, add garlic and sauté another 30 seconds.
• Seed and mince the chipotle pepper and add to the mixture with vinegar, juice, cherries, adobo sauce and spice.
• When cherries begin to bloom, crush them with the back of a wooden spoon to help release their juice.
• Allow to cool slightly, add vanilla, parsley and splash of Bourbon, if using.