Loin of Ontario Lamb

Submitted by Anthony Walsh, Executive Chef, Canoe

Serves 4

Ingredients

• 2 – 12-14 oz. lamb loins or racks, trimmed of excess fat
• 1/2 cup dried breadcrumbs
• 1/2 cup toasted oatmeal
• 12 cup chopped parsley
• 2 tbsp. olive oil
• 1 tsp. kosher salt
• 2 tbsp. honey
• 1tbsp. Dijon mustard
• 1 tsp. chopped rosemary

Directions

1. In a processor, combine breadcrumbs, oatmeal, parsley and salt. Pulse quickly, add olive oil, then process for 30-45 seconds until parsley colours the oatmeal and breadcrumbs. Remove and reserve for crusting the lamb.
2. Over medium high heat, using a heavy-bottomed skillet, add 2 tbsp. of olive oil. Season the lamb loins liberally with salt and pepper. Place lamb in hot oil and brown on all sides (5-7 minutes). Let the lamb rest at room temperature.
3. Combine honey, mustard and rosemary into a paste. Spread this mixture liberally over the lamb loins, then crust with seasoned bread crumbs. Bake in 350° oven for 15-17 minutes.

Serving suggestions: fresh peas cooked with mint