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