Serves: 4
Recipe by Lynmar Estate Chef David Frakes
For the Lamb
Ingredients
- 8 ea Lamb Tenderloins
- 1 T Lebanese Spice (Recipe below)
- 1 T Garlic (minced)
- To coat Rice Bran Oil (or Vegetable Oil)
- To taste Salt & Fresh-Cracked Black Pepper (…just before dusting and cooking!)
Instructions
- Trim and marinate lamb in garlic, spices and oil for 6 hours to overnight.
- Remove marinade before cooking, season to taste, then dust in rice flour mixture before searing in large pan for about two minutes on each side…
- Immediately place tenderloins onto a rack-lined sheet pan, then roast in a 400 degree F. oven for about 5 minutes.
- Rotate pan, turn lamb over and cook for about two more minutes.
- Remove from oven and let meat rest for five minutes before slicing/presenting…Lamb should be medium-rare.
Rice Flour Crust
- 1 C Rice Flour
- 2 t Lebanese Spice
- 1 t Kosher Salt
- ½ t Fresh-Cracked Black Pepper
Lebanese Spice Mix
- 1 T Allspice (ground)
- 1 T Black Pepper (fresh-cracked
- 1 T Cinnamon (ground)
- 1 T Ginger (ground)
- 1 T Nutmeg
- 2 t Clove (ground)
- 1 t Fenugreek