Servings: 12

INGREDIENTS

6 (about 1-1/2 pounds each) American Lamb loins trimmed of surface fat and silver skin

6 medium salt and freshly ground pepper to taste

Tomatoes, seeded and diced

2 small red onion, diced

2 large English cucumber, diced

1/2 cup cooked chickpeas

1/4 cup plus 2 tablespoons olive oil

1/4 cup rice vinegar

1/4 cup fresh cilantro leaves, chopped

1 tablespoon ginger root, shredded

1 tablespoon ground cumin

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

1 shallot, minced

1 teaspoon grated lime zest

DIRECTIONS

METHOD:

Season the lamb with salt and pepper.  Grill to lightly char the exterior on all sides.  Place the lamb in a roasting pan and roast at 400º F for about 14 to 15 minutes or to desired degree of doneness:  145°F for medium-rare, 160°F for medium, and 170°F for well. Remove the lamb, place it on a cutting board, cover and let it rest for 5 minutes.  Internal temperature will rise approximately 5 to 10 degrees upon standing. Slice each loin into 6 medallions.

In bowl, combine the tomatoes, onion, cucumber, chickpeas, oil, vinegar, cilantro and gingerroot.  Mix in the cumin, red pepper flakes, garlic, shallot and lime zest. Season with salt and pepper to taste.  Refrigerate until ready to serve.

To serve:  Place the sliced lamb on a platter with the salsa and shoestring potatoes.

Recipe and image provided by the American Lamb Board