Spanish Spice-Rubbed Lamb Loin with Mustard-Mint Glaze
A solid winner form Bobby Flay!
- step-by-step directions
Spice-Rubbed Lamb Loin:
- 1 and 1/4 pounds lamb loin, trimmed of fat
- 2 heaping tablespoons Spanish Spice Rub
- 3 tablespoons pure olive oil
- 1/2 cup Mustard-Mint glaze
Spanish Spice Rub:
- 1/4 cup sweet Spanish paprika
- 1 and 1/2 tablespoons ground cumin
- 1 and 1/2 tablespoons dry mustard powder
- 1 tablespoon ground fennel
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons prepared horseradish, drained
- 1 tablespoon honey
- 2 tablespoons finely chopped mint
- Kosher salt and ground black pepper
- For the Spanish Spice Rub: In a small bowl, mix together the paprika, cumin, mustard, fennel, salt, and pepper.
- For the Mustard-Mint Glaze: In a small bowl, whisk together the mustards, horseradish, honey, mint, and salt and pepper to taste. Cover and let sit for at least 30 minutes to allow the flavors to meld.
- For the Spice-Rubbed Lamb Loin: Preheat the oven to 425ºF. Season both sides of each loin with salt and pepper and rub one side of each loin with some of the spice rub.
- Heat the oil in a large ovenproof saute pan over medium-high heat until it begins to simmer. Put the lamb in the pan, rub side down, and cook until golden brown and a crust has formed, about 3 minutes. Flip the lamb over and transfer to the oven until cooked to medium-rare (an internal temperate of 135ºF), about 8 minutes.
- Remove from the oven, tent loosely with foil, and let rest for 5 minutes before slicing. Serve slices drizzled with the glaze.
- Tip: Use any leftover glaze to drizzle on top of roasted vegetables or brush onto a roasted chicken.
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