Gourmet Grilled Lamb Loin Recipe - fitness diet

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 lamb loins, 8-10 oz each</li>
                                            <li>1/2 cup olive oil</li>
                                            <li>2 cloves garlic, crushed to a paste</li>
                                            <li>1 branch rosemary, leave finely minced</li>
                                            <li>½ tsp red pepper flakes</li>
                                            <li> salt and pepper</li>
                                            <li>1 lb brussels Sprouts, shaved paper thin on a mandoline or with a food processor</li>
                                            <li>1 Braeburn or Winesap apple, finely sliced</li>
                                            <li>1 shallot, finely sliced</li>
                                            <li>4 radishes, thinly sliced</li>
                                            <li>2 tbsp fresh mint, minced</li>
                                            <li>2 tbsp fresh basil, minced</li>
                                            <li> salt and pepper, to taste</li>
                                            <li>⅓ cup cider vinegar</li>
                                            <li>2 tbsp raw honey</li>
                                            <li>1 tsp Dijon mustard</li>
                                            <li>1 clove garlic, minced</li>
                                            <li>1 tsp chia seeds</li>
                                            <li>⅔ cup Extra virgin olive oil</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Combine all ingredients except olive oil and whisk in the olive oil until fully incorporated.

For the salad combine all ingredients, season with salt and pepper and drizzle with the vinaigrette. Grill the lamb on both sides until nicely marked and medium rare in the center. An instant read thermometer should show about 140 F in the center. Remove the lamb and let it rest on a cutting board for a few minutes, then slice. I like to toss the lamb in with the salad and add all the resting juices for extra flavor. Serve right away.

Pre-heat grill to medium high.

                                    <li>Season the lamb loins on all sides with kosher salt and fresh ground pepper. Combine olive oil with rosemary, garlic and pepper flakes and thoroughly cover the lamb loins with the mixture. Set aside to marinate for a few minutes as the grill heats up and you prepare the salad.</li>
                                    <li>For the salad combine all ingredients, season with salt and pepper and drizzle with the vinaigrette</li>
                                    <li>Grill the lamb on both sides until nicely marked and medium rare in the center. An instant read thermometer should show about 140 F in the center. Remove the lamb and let it rest on a cutting board for a few minutes, then slice. I like to toss the lamb in with the salad and add all the resting juices for extra flavor. Serve right away.</li>

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