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1
Preheat oven to 350 degrees F.
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2
Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper.
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3
Wrap bacon around lamb loin and secure with toothpicks.
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4
Heat a skillet over high heat.
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5
Sear bacon wrapped lamb on all sides until golden brown.
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6
Remove toothpicks and strips of bacon.
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7
(Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process.
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8
The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)
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9
Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time.
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10
So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.)
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11
Let meat rest, then cut into 1/4-inch thick slices.
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12
To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent.
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13
Stir in the diced tomatoes and chives remove from the heat.
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14
Crumble in the cheese and allow it to melt.
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15
Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.
