Cast Iron Seared Lamb Loins with Dukkah

Grass fed lamb loin with cucumbers, yogurt, and dukkah

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5 from 1 vote

Cast Iron Seared Lamb Loins with Dukkah

Lightly spiced, tender lamb loins seared in a cast iron pan, served with Egyptian-style Dukkah spice.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Middle Eastern

Keyword: Dukkah, Lamb loin

Servings: servings

Calories: 307kcal

Cost: 20

Equipment

Cast iron skillet

Ingredients

6 oz Cucumbers
1 T Sugar
1 T Salt
1 ea Lamb loin filet (roughly 1 lb) at room temperature
2 oz grapeseed oil

Dukkah

4 T Dukkah
4 oz Pearl Onions blanched quickly in salted water
4 oz Asparagus sliced 1/2 inch
4 oz Yogurt preferably Greek, and non-sweetened
1 oz Extra virvin olive oil
2 oz Fresh Thyme
Grapeseed oil as needed for brushing the grill or pan

Instructions

Slice half of the cucumbers and season with salt and sugar, put them in the fridge and let them sit sit for 15 min and then rinse in water. Peel and dice the rest of the cucumbers and reserve.
Season the lamb loin with salt and pepper and ready your pan, preferably cast iron. Brush the pan or grill with grapeseed oil and heat on medium high. Before you add meat add an additional 2T oil to the pan. Sear meat and allow to cook about 30 % through on one side to get a good crust.
If it gets too hot, either slow your heat or move your pan off of the heat for a moment. Cook the loin to medium-rare, or whatever temperature you prefer.
Flip the steak and repeat. We cooked our lamb loin to 120F, or a little under medium rare. Remove steak and while resting add asparagus, pearl onions, diced cucumbers to the pan sear and cook for 3-4 min, and season to taste with salt.
These vegetables should not nead a lot to cook. Remove from heat and toss with the yogurt and the extra virgin olive oil. Slice the lamb steak into thick pieces, then fan on the plate around the vegetables with a dusting of dukkah and chive blossoms.

Notes

This recipe will work with just about any cut of lamb around the loin. Lamb mini t-bone steaks (lamb loin chops) and lamb rib chops can be used instead of boneless lamb loin. For the best result, season the lamb ahead of time. You can put the lamb in the fridge overnight, turning once or twice to help them dry out, which will make for perfectly cooked lamb chops. Pull the lamb chops out of the fridge 20 minutes before cooking.

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