Chefs Robert Pesche & Andrew Ford Espresso and vanilla rubbed Aussie lamb loin

  • Prep time 10Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Grill
  • Meat Lamb
  • Cut Loin
  • Serves 6

Espresso and vanilla rubbed Aussie lamb loin


 Portion size: 8 oz
Alternate cuts: Aussie lamb sirloin

4 pounds Aussie lamb loin
2 cups espresso and vanilla spice rub
2 cups cut into 1/2" pieces roasted root vegetables
1 cup bacon lardons
2 cups guajillo enchilada sauce


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.