Roasted Stuffed Double Lamb Loin Recipes

PAN-ROASTED DOUBLE-CUT LAMB CHOPS

Steps:

• Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
• Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
• Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
• Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
• Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

ROASTED LAMB LOIN SALAD

Steps:

• For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
• Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
• Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
• Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
• Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
• For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
• Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.