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Spice Blend Recipe Page Banner - LEBANON

RECIPE:  PAN-SEARED LAMB LOIN

This recipe is so simple it makes for an easy week-night meal, yet so elegant you would be proud to serve this at a dinner party.

PREP TIME:  5 min

COOKING TIME:  8-10 min

SERVES:   4 

INGREDIENTS

FOR THE LAMB

  • 2 lamb tenderloins

  • 1 sachet TASTE OF LEBANON spice blend

  • 2 TBSP (30 ml) olive oil

  • salt to season

 

OPTIONAL YOGURT SAUCE ​

  • ½ cup (120 ml) plain yogurt

  • 1 small clove garlic, minced

  • salt & pepper to tastE

 

PREPARATION

1)  Remove lamb from fridge (but keep it in its packaging) at least 1 hour before cooking so that it can come up to room temperature.

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2)  Season lamb with salt on all sides.

 

3)  Mix one sachet Taste of Lebanon with olive oil, divide mixture over the lamb loins and rub in with the back of a spoon. 

 

4)  Heat a large frying pan over medium-high heat and drizzle in a bit of olive oil (to keep lamb from sticking).

 

5)  Pan sear lamb on all sides to desired doneness – about 3-4 minutes per side for medium rare...depending on the thickness of the meat.

 

6)  Transfer to a cutting board, cover with foil and let rest 5 minutes before carving into thin slices.

 

7)  To make the yogurt sauce, simply mix all sauce ingredients together in a small bowl and set aside

SERVE

Transfer sliced lamb to individual serving plates and spoon yogurt sauce over sliced lamb as desired.

 

Pairs well with oven-roasted cauliflower and broccoli

Recipe & Photo Credit:  Cathy Menees

ROOM TEMPERATURE​

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This bit is important because if you put cold meat in a hot pan, you’ll end up burning the outside while you try to get the middle part of the meat up to a safe temperature

MAKE IT LIKE A CHEF

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For elegant dinner parties, I add a little butter to the pan and as you cook and turn the lamb, and baste/spoon some of the pan juices over the meat.  Then instead of the yogurt sauce, just spoon a little of the pan juices over the carved lamb after plating.

CARVING

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Slice it then and at an angle for the most delicate, tender bites

COOK'S NOTES

Chickpea and Quinoa Tabbouleh
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