Spice-Crusted Lamb Tenderloin with FAGE Total created by Bobby Flay

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Servings: 7
FAGE Used: FAGE Total 0%

Ingredients:

  • 1/4 cup FAGE Total 0%
  • 4 ounce mixed Mesclun greens
  • 2 tablespoon red wine vinegar
  • 1 teaspoon pomegranate molasses
  • 3 tablespoon canola oil
  • 1 1/4 pound lamb tenderloin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon, plus 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground fennel
  • 1 1/2 teaspoon ground mustard
  • 1 1/2 teaspoon ground coriander or cumin
  • 2 tablespoon Spanish paprika
  • 1/4 cup chopped toasted almonds, for garnish
  • 1 tablespoon finely chopped fresh mint
  • 1/4 cup pomegranate seeds, for garnish
  • 1/2 teaspoon coarsely ground black pepper

Preparation Directions:

  1. Stir together the ground mustard, coriander or cumin, paprika, ground fennel, salt and pepper in a small bowl and set aside.
  2. Whisk together the FAGE Total and mustard in a small bowl and season with salt and pepper. Brush each tenderloin with some of the FAGE Total mixture and season each loin liberally with the rub.
  3. Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until it begins to shimmer. Cook the lamb until golden brown and a crust has formed on both sides and cooked to medium-rare doneness, about 1 1/2 minutes to 2 minutes per side. Remove from the pan, transfer to a cutting board and let rest 5 minutes before slicing.
  4. While the lamb is resting, whisk together the remaining 1 teaspoon of mustard, 1 teaspoon of pomegranate molasses, red wine vinegar and remaining 1 tablespoon of canola oil in a small bowl and season with salt and pepper. Place the mixed greens in a bowl, add the dressing and toss to lightly coat. Arrange the greens on a platter, top with sliced lamb, drizzle the lamb with the pomegranate sauce and garnish with pomegranate seeds, almonds and more mint. Serve with remaining FAGE Total sauce on the side.

Additional Notes

Pomegranate-FAGE Total-Mint Sauce
3/4 cup FAGE Total 0%
2 tablespoons pomegranate molasses
1 tablespoon finely chopped fresh mint leaves
1 teaspoon honey
Kosher salt and freshly ground black pepper
Water

Whisk together the FAGE Total, pomegranate molasses, mint and honey in a small bowl and season with salt and pepper to taste. Add a few tablespoons of cold water to thin slightly to sauce consistency. Cover and let sit in the refrigerator for at least 30 minutes and up to 4 hours to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.

Now serving your FAGE Total Plain Kitchen winners! Check out the winning recipes on the official Fall 2012 FAGE Total Plain Kitchen menu or learn how to cook FAGE Total-inspired dishes from master chef Bobby Flay, and make every meal a little more extraordinary.