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Categories:Viewed: 44 - Published at: 3 years ago
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
Method
- Preheat the oven to 400.
- 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 of the Lavender Balsamic Vinaigrette around the lamb and serve at once.
