Cornmeal Crusted Lamb Loin

Cornmeal Crusted Lamb Loin

YIELD: 4

Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe.

4
Servings
199
Calories Per Serving
Deliver Ingredients

Ingredients

PREPARATION

  • boneless lamb loins
  • 1  Cup  cornmeal
  • sprigs fresh rosemary
  • sprigs fresh thyme
  • sweet potato puree, for serving (optional)
  • 1  Pinch of  freshly ground salt and pepper to taste

Directions

PREPARATION

1. Preheat oven to 375 degrees F.

2. Season the lamb loins with salt and pepper. In a food processor, pulse together the cornmeal and herbs until the rosemary and thyme are very finely chopped. Dredge seasoned lamb in the cornmeal mixture, pressing it into the meat on all sides. Set aside.

3. Heat duck fat in a heavy skillet over medium-high flame. Sear the lamb loins on all sides - you should have a nice, golden brown crust. Finish cooking in the oven until lamb reaches desired temperature, about 5-8 minutes. We recommend medium-rare or 135 degrees F on an instant read thermometer. Remove the lamb from the oven and rest on a cutting board for at least 5 minutes. Slice loins and serve with sweet potato puree and your favorite seasonal vegetables.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Carbohydrate, by difference
38g
29%
Protein
5g
11%
Calcium, Ca
3mg
0%
Fiber, total dietary
4g
16%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
67mg
21%
Niacin
1mg
7%
Phosphorus, P
177mg
25%
Selenium, Se
6µg
11%
Sodium, Na
4mg
0%
Water
3g
0%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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