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1
Preheat oven to 375 degrees F. Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg.
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2
Knead lightly and divide into 4 portions, forming each into a disk.
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3
Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes.
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4
Let cool on pan for 10 minutes, then cool completely on a rack.
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5
For Marmalade:
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6
Heat grapeseed oil over low heat in a medium skillet.
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7
Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes.
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8
Stir in golden raisins and add vinegar.
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9
Cook for about 5 minutes, cover, remove from heat and allow to rest.
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10
Return to the Crostini: Split loaves open as you would a hamburger roll.
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11
Using a 1-inch circle cutter cut the bread into rounds.
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12
For the lamb:
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13
Preheat oven to 375 degrees F. Heat oil in a large skillet over medium-high heat.
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14
Season lamb with salt and pepper and sear lamb on all sides.
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15
Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture.
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16
Then coat with the ground oats.
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17
Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking.
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18
Let rest for 5 minutes then slice into 1/4 inch thick disks.
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19
Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade.
