A tangy, fruity salsa tops roasted lamb loin for a recipe guaranteed to wow your family and friends.
Prep: 20 mins
Cook: 20 mins
Yields: 12 Servings
6 American Lamb loins, trimmed of surface fat and silver skin, at room temperature (about 1 ½ pounds each)
dashSalt and freshly ground pepper, to taste
6 medium tomatoes, seeded and diced
2 small red onion, diced
2 large English cucumber, diced
½ cupcooked chickpeas
¼ cupextra-virgin olive oil
2 tbspextra-virgin olive oil
¼ cuprice vinegar
¼ cupfresh cilantro leaves, chopped
1 tbspfresh ginger, shredded
1 tbspground cumin
2 tspcrushed red pepper flakes
2 garlic cloves, minced
1 shallot, minced
1 tspgrated lime zest
1Heat a grill on high. Preheat the oven to 400º F. Season the lamb with salt and pepper.
2Grill to lightly char the exterior of the lamb on all sides. Transfer the lamb to a roasting pan and roast for about 14 to 15 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well. Remove the lamb, place it on a cutting board, cover, and let it rest for 5 minutes. (The internal temperature will rise approximately 5 to 10 degrees upon standing.) Slice each loin into 6 medallions.
3In a bowl combine the tomatoes, onion, cucumber, chickpeas, the olive oil, vinegar, cilantro, and ginger. Mix in the cumin, red pepper flakes, garlic, shallot, and lime zest. Season with salt and pepper to taste. Refrigerate until ready to serve.
1To serve, place the sliced lamb on a platter with a bowl of salsa on the side; shoestring potatoes make a tasty side dish.
Recipe and image provided by the American Lamb Board
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