Spanish Spice-Rubbed Lamb Loin with Mustard-Mint Glaze

Bobby Flay
Servings: 4
30 to 45 min

A solid winner form Bobby Flay!

  • Ingredients
  • 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
Mustard-Mint Glaze:
  • 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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