- SOURCE
- Bobby Flay
- YIELD
- Serves 4
- WINE SUGGESTION
- Cabernet Sauvignon, Merlot
Spanish Spice Rubbed Lamb Tenderloin with Farro Salad
A fabulous recipe for the holidays, this delicious culinary delight is guaranteed to tantalize your taste buds and leave your guests in awe.
Spanish Spice Rub
INGREDIENTS
3 tablespoons Spanish paprika
1 tablespoon ground cumin
1 tablespoon ground mustard
2 teaspoons ground fennel
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
INSTRUCTIONS
Whisk together all ingredients in a bowl, set aside.
Lamb
INGREDIENTS
1 ½ lbs. lamb tenderloin, (2 or 3 tenderloins weighing about 8 ounces each)
Salt and freshly ground black pepper
Spanish Spice Rub
3 tablespoons pure olive oil
INSTRUCTIONS
Preheat the oven to 425 degrees F. Season the both sides of each loin with salt and pepper and rub one side of each loin/s with some of the spice rub.
Heat the oil in a large oven proof sauté pan over medium-high heat until it begins to shimmer. Place the lamb in the pan, rub-side down, and cook until golden brown and a crust has formed, about 3 minutes. Flip the lamb over and cook in the oven until cooked to medium-rare doneness (an internal temperature of 135 degrees), about 8 minutes. Remove from the oven, loosely tent and let rest 5 minutes before slicing.
Farro Salad
INGREDIENTS
4 ½ cups water
1 ½ cups farro
Kosher salt
½ cup extra virgin olive oil
3 tablespoons aged sherry vinegar
¼ cup coarsely chopped fresh mint
Freshly ground black pepper
4 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted
INSTRUCTIONS
Put the water, farro and 1 tablespoon of salt in a medium saucepan and bring to a boil over high heat. Reduce the heat medium-low, cover the pot and continue cooking until the farro is tender, about 30 minutes. Drain well and transfer the farro to a large bowl.
Add the oil, vinegar and mint to the farro and season with salt and pepper. Top with the goat cheese and pine nuts. Serve warm or at room temperature.
