Pan-Seared Lamb Loin with Rosemary - Dallas News | myFOXdfw.com

Pan-Seared Lamb Loin with Rosemary

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Serves 4

1 Boneless Lamb Strip Loin, 1 1/2 - 2 lbs

3 Tbsp. Olive Oil

3-6" stems of fresh rosemary, chopped

Coarse sea salt and fresh ground black pepper

Heat oven to 350F.

Season the lamb with sea salt and black pepper. Rub a small amount of olive oil over the lamb and sprinkle with fresh chopped rosemary. Heat the remaining olive oil in a hot skillet over medium-high heat until it just begins to smoke. Carefully place the lamb in the pan and sear on all sides until brown. Remove lamb from oil and place on a heat-proof pan or baking sheet and place in the preheated oven and cook until desired temperature is reached (about 8 minutes for medium-rare). Remove lamb from oven and allow it to rest for 5 minutes. Slice lamb into medallions and place on a plate. Garnish with fresh rosemary

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