Cranberry & Flax Crusted Lamb Loin Print
8 oz boneless lamb loin
1 cup frozen cranberries
1/2 cup grainy Dijon mustard
2 cloves garlic, chopped
1 Tbsp honey
1 cup cracked flaxseed
Salt & pepper

Blend berries, mustard, garlic, honey, salt ans pepper in food processor. Cover lamb loin with berry mixture and let marinate for 4 hours. Coat with flax and grill or pan sear loin with canola oil for approximately 2 minutes per side depending how rare you like it. Let lamb rest for 5 minutes and slice into medallions and place on top of a portion of your favorite risotto.
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