Be the first to Sunflower seeds make a flavorful crust for lamb loin. If you cannot find lavender balsamic vinaigrette and do not want to make your own, simply substitute a good quality plain balsamic vinaigrette. Alternatively, you can add some chicken broth to the skillet along with some balsamic vinegar and let it reduce to make a quick pan gravy to drizzle as a garnish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 well-trimmed boneless lamb loins (3/4 pound each)
- Salt and freshly ground pepper
- 1 large egg white, lightly beaten
- 1 cup raw sunflower seeds (3-1/2 ounces), finely chopped
- 1 Tablespoon all-purpose flour
- 2 Tablespoons pure olive oil
- Lavender balsamic vinaigrette
Preparation:
Preheat the oven to 400 degrees F.
Season the lamb with salt and pepper and brush lightly with the egg white. On a dinner plate, toss the sunflower seeds with the flour. Roll the lamb loins in the seeds until evenly and thoroughly coated.
Heat the oil in a large nonstick skillet. Add the lamb and cook over moderately high heat, turning with a spatula, until the sunflower seed crust is browned all over, about 2 minutes. Transfer the lamb to a baking sheet and roast for about 7 minutes for medium rare. Carve each loin into 12 slices.
Arrange 3 lamb medallions on each of 8 warmed dinner plates. Drizzle some lavender balsamic vinaigrette around the lamb and serve at once.
Yield: 8 servings
Source: Chef Alan Tardi, Follonico Restaurant, Manhattan, New York
Reprinted with permission.
Season the lamb with salt and pepper and brush lightly with the egg white. On a dinner plate, toss the sunflower seeds with the flour. Roll the lamb loins in the seeds until evenly and thoroughly coated.
Heat the oil in a large nonstick skillet. Add the lamb and cook over moderately high heat, turning with a spatula, until the sunflower seed crust is browned all over, about 2 minutes. Transfer the lamb to a baking sheet and roast for about 7 minutes for medium rare. Carve each loin into 12 slices.
Arrange 3 lamb medallions on each of 8 warmed dinner plates. Drizzle some lavender balsamic vinaigrette around the lamb and serve at once.
Yield: 8 servings
Source: Chef Alan Tardi, Follonico Restaurant, Manhattan, New York
Reprinted with permission.
