Chefs Robert Pesche & Andrew Ford Espresso and vanilla rubbed Aussie lamb loin
- Prep time 10Min
- Cook time 10Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 6
A succulent Aussie lamb loin rubbed with an espresso and vanilla spice mix, served with roasted root vegetables, crispy bacon lardons, and a drizzle of guajillo enchilada sauce.
Ingredients
Portion size: 8 oz
Alternate cuts: Aussie lamb sirloin
- 1.8kg Aussie lamb loin
- 2 cups espresso and vanilla spice rub
- 2 cups cut into ½" pieces roasted root vegetables
- 1 cup bacon lardons
- 2 cups guajillo enchilada sauce
Method
For the loin:
- Pre-heat oven to 375°F.
- Rub the beef with the espresso and vanilla spice rub.
- Heat a cast iron pan with oil until it begins to smoke and sear beef on all sides until medium-rare.
- If needed place on a baking sheet with parchment and finish cooking in the oven.
For the vegetables:
- Roast in oven until golden brown and tender. Fold in cooked lardons and reserve.
To plate:
- Place a bed of roasted vegetables on the bottom of the plate. Fan sliced loin over the vegetables and drizzle with the enchilada sauce.
