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Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini (Robert Irvine) Recipe

Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini (Robert Irvine) Recipe

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Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini (Robert Irvine)

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Ingredients:

Serving

2 lb trimmed lamb loin
2 tbsp extra-virgin olive oil
1/4 cup irvine spices roasted garlic pepper
1/2 lb sliced bacon
1 red onion, diced
2 cloves garlic, chopped
3 large tomatoes , seeds removed and diced
1/4 cup chopped fresh chives
3 oz soft herbed cheese or goat cheese (recommended: boursin)
1 baguette, cut into 24 slices and lightly toasted
1/4 cup mint leaves, finely chopped

Directions:

Preheat oven to 350 degrees F.
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. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. 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.)
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.) Let meat rest, then cut into 1/4-inch thick slices.
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.
Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.99 Kcal (712 kJ)
Calories from fat	120.5 Kcal
		% Daily Value*
Total Fat	13.39g	21%
Cholesterol	31.1mg	10%
Sodium	96.52mg	4%
Potassium	188.91mg	4%
Total Carbs	3.49g	1%
Sugars	0.97g	4%
Dietary Fiber	0.74g	3%
Protein	8.26g	17%
Vitamin C	5mg	8%
Vitamin A	0.1mg	4%
Iron	15.6mg	87%
Calcium	17.3mg	2%

Amount Per 100 g
Calories	199.54 Kcal (835 kJ)
Calories from fat	141.45 Kcal
		% Daily Value*
Total Fat	15.72g	21%
Cholesterol	36.5mg	10%
Sodium	113.3mg	4%
Potassium	221.76mg	4%
Total Carbs	4.09g	1%
Sugars	1.14g	4%
Dietary Fiber	0.86g	3%
Protein	9.7g	17%
Vitamin C	5.9mg	8%
Vitamin A	0.1mg	4%
Iron	18.3mg	87%
Calcium	20.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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