Sunflower Seed-Encrusted Lamb Loin
National Sunflower
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2 whole boneless lamb sirloins, or loins, well trimmed (allow about 6 ounces per person)
Fine sea salt and freshly ground black pepper
Herbs de Provence
1 egg white, beaten
1 cup sunflower seeds, finely chopped
1 tablespoon flour
2 tablespoons olive oil
Sweet, aged balsamic vinegar
Dried lavender flowers

Preheat oven to 375 degrees and place a rack in center of the oven. Season the lamb with fine sea salt, fine black pepper and herbs de Provence. Combine minced sunflower seeds and flour and place in a shallow bowl. Preheat a stick-free skillet over medium-high heat. Brush seasoned lamb with egg white and roll in sunflower/flour until well coated. Add oil to stick-free pan and raise heat to high. Brown the lamb well in hot pan, turning to brown all sides quickly. Transfer to a baking sheet and place in oven, roasting to 125-135 degrees internal. Remove to a rack and rest for five minutes before slicing and serving drizzled with balsamic vinegar and sprinkled with lavender flowers (optional).

Courtesy of Chef Michaelangelo (Mick) Rosacci, Tony's Meats & Specialty Foods
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