Best 3 Garlic Pepper Crusted Seared Lamb Loin With Tomato Hash Served On Crostini Recipes

Indulge in a symphony of flavors with our Garlic Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini, a dish that elevates the culinary experience. The lamb loin, kissed by fire, boasts a delectable crust infused with garlic and pepper, while the tender interior melts in your mouth. Accompanying this masterpiece is a vibrant tomato hash, a medley of diced tomatoes, bell peppers, and onions, kissed by the sun and bursting with freshness. Nestled atop crispy crostini, each bite offers a harmonious blend of textures and flavors, leaving you craving more. Whether you're hosting a dinner party or seeking a special meal for two, this dish is sure to impress, offering a taste of culinary excellence.

**The recipes section of the article provides step-by-step instructions for preparing each component of the dish:**

* **Garlic Pepper Crusted Seared Lamb Loin:** Discover the art of perfectly searing lamb loin, creating a crust that tantalizes the senses with its garlicky, peppery aroma.

* **Tomato Hash:** Learn how to craft a flavorful and colorful tomato hash, a delightful combination of diced tomatoes, bell peppers, and onions, seasoned to perfection.

* **Crostini:** Embark on a culinary journey to create crispy, golden crostini, the perfect base for this delectable lamb and tomato ensemble.

Each recipe is meticulously detailed, ensuring that even novice cooks can recreate this ресторан-worthy dish in the comfort of their own kitchens. Indulge in the culinary mastery of this Garlic Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini, a dish that promises an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 28

Ingredients

3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 (2 pound) lamb loin
Salt and freshly ground pepper
3 tablespoons olive oil
2 shallots, finely sliced
1 cup dry red wine
3 cups chicken stock
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons thinly sliced fresh mint
Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows
Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe follows
2 pounds Napa cabbage, thinly sliced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
Salt and freshly ground pepper
2 tablespoons fresh mint, thinly sliced
3 pounds Yukon Gold potatoes, peeled and quartered
1 cup heavy cream
Green Garlic Butter, recipe follows
Salt and freshly ground pepper
4 ounces unsalted butter, slightly softened
6 cloves garlic, finely chopped
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
Salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees F.
Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.
Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.
Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste.
Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper.

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Sun-Dried Tomato and Garlic-Crusted Rack of Lamb image

Provided by Michael Psilakis

Categories Garlic Lamb Tomato Roast High Fiber Dinner Rack of Lamb Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

Tomato and Garlic Crust:
2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
8 large garlic cloves, peeled
2 large shallots, peeled, halved
1 tablespoon dried oregano
Lamb:
3 tablespoons olive oil
4 garlic cloves, peeled
3 large fresh rosemary sprigs
2 2-pound racks of lamb (8 chops each), trimmed, frenched

Steps:

Tomato and garlic crust:
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
Lamb:
Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
WHAT TO DRINK:
Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

Pepper-Crusted Lamb with Roasted Vegetables image

Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt
1 bunch Broccolini, trimmed
8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total)
1 teaspoon whole black peppercorns, crushed with a heavy pan
1/2 shallot, finely diced (1/4 cup)
2 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine, such as Cabernet Sauvignon
2 tablespoons unsalted butter

Steps:

Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

Tips:

To ensure a flavorful crust, use a spice grinder to freshly grind the black peppercorns, coriander seeds, and fennel seeds. This will release their aromatic oils and create a more intense flavor.
When searing the lamb loin, be sure to sear it in a very hot skillet for a short period of time to create a nice crust while maintaining its tenderness.
To make the tomato hash, use a variety of colorful tomatoes for a vibrant and flavorful dish.
When making the crostini, use a sturdy bread that can withstand being toasted and topped with the lamb and tomato hash.
Serve the lamb loin with tomato hash and crostini immediately after cooking for the best flavor and texture.

Conclusion:

This garlic-pepper crusted seared lamb loin with tomato hash served on crostini is an impressive and delicious dish that is perfect for a special occasion. The combination of flavors and textures is sure to please even the most discerning palate. The lamb is tender and juicy, the crust is flavorful and crispy, the tomato hash is tangy and sweet, and the crostini adds a touch of crunch. This dish is sure to be a hit at your next gathering.