An exquisite recipe for lamb tenderloin with a spiced crust and FAGE Total. This combination will delight all your guests, and you can serve it as an appetizer. Give it a try!
1/4 cups almonds, toasted and chopped (for garnish)
1 tablespoon peppermint, finely chopped
1/4 cups pomegranate seed, (for garnish)
1/2 teaspoons black peppercorn
Preparation
1h
0 mins
Medium
Mix the ground mustard, coriander or cumin, paprika, fennel, salt, and pepper in a small bowl. Set aside.
In a small bowl, mix FAGE® Total 0% Greek Yogurt and 2 tablespoons of Dijon mustard, seasoning with salt and pepper. Spread a bit of the FAGE® Total 0% Greek Yogurt mixture on each fillet.
Heat 2 tablespoons of oil in a large skillet over high heat until golden brown and a crust has formed on both sides and is medium-rare (approximately 2 minutes per side). Remove from the skillet, transfer to a cutting board, and let rest for 5 minutes before slicing.
While the lamb is resting, whisk the remaining teaspoon of Dijon mustard, 1 teaspoon of pomegranate molasses, red wine vinegar, and the rest of the canola oil in a small bowl, seasoning with salt and pepper. Place the mixed greens in a bowl, add the dressing, and toss gently. Arrange the greens on a plate, top with sliced lamb, drizzle the lamb with the pomegranate sauce, and garnish with pomegranate seeds, almonds, and mint. Serve with the reserved FAGE® Total 0% Greek Yogurt sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?