Pepper Crusted Lamb Loin Recipe

Cooking Instructions

1. 1

   Prepare the Pepper Crust

   Coarsely grind the black peppercorns and mix with salt. Rub this mixture all over the lamb loin.

2. 2

   Sear the Lamb

   In a large skillet, heat olive oil over medium-high heat. Sear the lamb loin on all sides until browned, about 5-7 minutes.

3. 3

   Roast the Lamb

   Transfer the seared lamb to a preheated oven at 400°F (200°C) and roast for about 15-20 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

4. 4

   Prepare the Squash Puree

   Peel and cube the butternut squash. Boil in vegetable broth until tender, about 15 minutes. Drain and blend until smooth. Season with salt to taste.

5. 5

   Wilt the Greens

   In the same skillet, add garlic and greens, sauté until wilted, about 3-5 minutes.

6. 6

   Make the Green Salsa

   In a blender, combine fresh herbs, lemon juice, and a pinch of salt. Blend until smooth.

7. 7

   Crispy Potatoes

   Boil fingerling potatoes until tender, then slice in half. In the skillet, add olive oil and fry the potatoes until crispy.

8. 8

   Plate the Dish

   Slice the lamb loin and serve it on a bed of squash puree, topped with wilted greens, accompanied by crispy potatoes and drizzled with green salsa.