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
- 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
- Stir together the ground mustard, coriander or cumin, paprika, ground fennel, salt and pepper in a small bowl and set aside.
- Whisk together the FAGE Total and mustard in a small bowl and season with salt and pepper.
- Brush each tenderloin with some of the FAGE Total mixture and season each loin liberally with the rub.
- 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.
- 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.
- Place the mixed greens in a bowl, add the dressing and toss to lightly coat.
PLATING THE DISH
- 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.
- Serve with remaining FAGE Total sauce on the side.