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
300
Calories Per Serving
Deliver Ingredients

Ingredients

PREPARATION

  • 2 boneless lamb loins
  • 1 Cup cornmeal
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 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.

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
0.6g
N/A
Saturated Fat
6g
29%
Cholesterol
35mg
12%
Protein
11g
22%
Carbs
33g
11%
Vitamin A
15µg
2%
Vitamin B12
1µg
16.2%
Vitamin B6
0.2mg
7.7%
Vitamin C
4mg
7%
Vitamin E
0.1mg
0.7%
Calcium
30mg
3%
Fiber
2g
10%
Folate (food)
25µg
N/A
Folate equivalent (total)
145µg
36%
Folic acid
71µg
N/A
Iron
3mg
17%
Magnesium
30mg
7%
Monounsaturated
5g
N/A
Niacin (B3)
5mg
25%
Phosphorus
116mg
17%
Polyunsaturated
1g
N/A
Potassium
197mg
6%
Riboflavin (B2)
0.3mg
15.6%
Sodium
103mg
4%
Thiamin (B1)
0.3mg
18.1%
Zinc
2mg
10%