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Lamb Dishes

Spice-Crusted Lamb Tenderloin with FAGE Dipping Sauce

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I stumbled upon this recipe today, printed it out and added it to my “I Have to Try this Pile”. Yes, I still print things out. While I do have an iPad in my kitchen, I find it comforting to unplug from my computer while I cook. I am online so many hours of the day its great to step away plus, isn’t it better to mess up a sheet of paper with sticky “cooking” fingers than than messing up my keyboard. I always make notes on a recipe as I go along – swapping out one ingredient for another or adding more of this and less of that. For example pomegranate season is typically September to February so I will get creative … perhaps dried currents, craisins, or dried cherries in a very light sauce.

So here is the recipe that caught my eye. I found it on FAGE’s website. As they say, “this is a full flavored dish served well as an entree or a dipping appetizer”.

Spice-Crusted Lamb Tenderloin with FAGE Total

INGREDIENTS

  • 1/4 cup FAGE Total 0%
  • 
4 ounce mixed Mesclun greens
  • 
2 tablespoon red wine vinegar
  • 1 teaspoon pomegranate molasses
  • 3 tablespoon canola oil
  • 1 1/4 pound lamb tenderloin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon, plus 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground fennel
  • 
1 1/2 teaspoon ground mustard
  • 
1 1/2 teaspoon ground coriander or cumin
  • 
2 tablespoon Spanish paprika
  • 
1/4 cup chopped toasted almonds, for garnish
  • 
1 tablespoon finely chopped fresh mint
  • (option) 1/4 cup pomegranate seeds, for garnish
  • 
1/2 teaspoon coarsely ground black pepper

DIRECTIONS

  1. Stir together the ground mustard, coriander or cumin, paprika, ground fennel, salt and pepper in a small bowl and set aside.
  2. Whisk together the FAGE Total and mustard in a small bowl and season with salt and pepper.
  3. Brush each tenderloin with some of the FAGE Total mixture and season each loin liberally with the rub.
  4. Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until it begins to shimmer. Cook the lamb until golden brown and a crust has formed on both sides and cooked to medium-rare doneness, about 1 1/2 minutes to 2 minutes per side. Remove from the pan, transfer to a cutting board and let rest 5 minutes before slicing.
  5. While the lamb is resting, whisk together the remaining 1 teaspoon of mustard, 1 teaspoon of pomegranate molasses, red wine vinegar and remaining 1 tablespoon of canola oil in a small bowl and season with salt and pepper.
  6. Place the mixed greens in a bowl, add the dressing and toss to lightly coat.

PLATING THE DISH

  1. Arrange the greens on a platter, top with sliced lamb, drizzle the lamb with the pomegranate sauce and garnish with pomegranate seeds, almonds and more mint.
  2. Serve with remaining FAGE Total sauce on the side.

 

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.