Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini

Name: Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams sliced bacon; 1 baguette, cut into 24 slices and lightly toasted; 59 milliliters chopped fresh chives; 2 cloves garlic, chopped; 85 grams soft herbed cheese or goat cheese (recommended: Boursin); 907 grams trimmed lamb loin; 59 milliliters mint leaves, finely chopped; 2 Tbsps extra-virgin olive oil; 1 red onion, diced; 59 milliliters Irvine Spices Roasted Garlic Pepper; 3 larges tomatoes, seeds removed and diced

Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini might be just the hor d'oeuvre you are searching for. One serving contains 149 calories, 11g of protein, and 8g of fat. This recipe serves 24. This recipe covers 7% of your daily requirements of vitamins and minerals. 7 people found this recipe to be flavorful and satisfying. If you have lamb loin, baguette, goat cheese, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini, Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini, and Seared Lamb with Garlic and Black Pepper are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks.

Ingredients you will need

Roasted Garlic

Lamb Loin

Olive Oil

Pepper

Bacon

Wrap

Dry Seasoning Rub

Equipment you will use

Toothpicks

Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown.

Ingredients you will need

Bacon

Lamb

Equipment you will use

Frying Pan

Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)

Ingredients you will need

Bacon

Lamb

Equipment you will use

Toothpicks

Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.)

Ingredients you will need

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let meat rest, then cut into 1/4-inch thick slices.

Ingredients you will need

Meat

To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt.

Ingredients you will need

Olive Oil

Tomato