Sunflower Seed-Crusted Lamb Loin

1. 1

   Preheat the oven to 400.

2. 2

   Season the lamb with salt and pepper and brush lightly with the egg white.

3. 3

   On a dinner plate, toss the sunflower seeds with the flour.

4. 4

   Roll the lamb loins in the seeds until evenly and thoroughly coated.

5. 5

   Heat the oil in a large nonstick skillet.

6. 6

   Add the lamb and cook over moderately high heat, turning with a spatula, until the sunflower seed crust is browned all over, about 2 minutes.

7. 7

   Transfer the lamb to a baking sheet and roast for about 7 minutes for medium rare.

8. 8

   Carve each loin into 12 slices.

9. 9

   Arrange 3 lamb medallions on each of 8 warmed dinner plates.

10. 10

    Drizzle some of the Lavender Balsamic Vinaigrette around the lamb and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.