Sunflower Seed Encrusted Lamb Loin Print Email

2 whole boneless lamb sirloins, or loins, well trimmed
fine sea salt and freshly ground black pepper
herbs de Provence, or lavender flowers
1 egg white, beaten
1 cup sunflower seeds, finely chopped
1 TBS flour
2 TBS olive oil
Sweet, Aged Balsamic Vinegar (Aceto Balsamico di Modena, or Aceto Balsamico Traditionale)

Preheat oven to 375 degrees and place a rack in center of the oven. Season the lamb with fine sea salt, fine black pepper, and herbs de Provence. Combine minced sunflower seeds and flour and place in a shallow bowl. Preheat a stick-free skillet over medium-high heat.

Brush seasoned lamb with egg white and roll in sunflower / flour until well coated. Add oil to stick-free pan and raise heat to high.

Brown the lamb well in hot pan, turning to brown all sides quickly. Transfer to a baking sheet and place in oven, roasting to 125-135 degrees internal. Remove to a rack and rest for five minutes before slicing and serving drizzled with Balsamico. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods,

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