Serves 4
Have you ever had a day when 6pm seemed to arrive minutes after you sat down at your desk with your morning coffee? When that happens to me, and if my dinner plans are not yet set (which they never seem to be on days like this) the last thing I want to do is think about dinner prep. Instead I pull out this recipe, and turn my oven to 400 degrees because this dish can go from prep to table in 30 minutes or less!
Ingredients:
Two 1 lb pieces of boneless lamb loin
Fennel pollen, or 1 tsp each of paprika, cayenne and ground fennel, or any standard dry spice rub (there are some excellent simple ones you can buy at the store)
1 tablespoon of olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400 degrees
Place lamb loins on parchment in a roasting pan
Cut away any skin that is still on the loin (it is best to use a kitchen scissor to snip away the excess skin)
Rub the loins with oil, then sprinkle with salt and pepper and fennel pollen, or a rub of paprika, cayenne and ground fennel, or with the store bought rub. (If you prefer a more straightforward taste, just use the salt and pepper.)
Roast in the oven until the outside is beginning to get some color, 10 to 15 minutes. The meat should be tender to the touch, and red to dark pink in the middle.
Let the meat rest for ten minutes, then slice in half inch thick slices and serve with a simple salad or side of rice.
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