Seared Lamb Loin with Cucumbers, Yogurt, and Dukkah

Chef Ben Spangler’s special seared lamb loin recipe–a cut for a special occasion. If you like lamb rib chops, or a rack of lamb or goat, then you’ll love the loin, as it’s the same muscle, just without the bones. This means that they can be easier to cook for some people, but they’ll also cook faster as they’re not attached to any bones to insulate them as they cook.

Seared lamb loin with dukkah and chives.

Lamb loins can be simply grilled, sauteed, pan seared, or cooked any way you like, but Chef Ben Spangler has a special Middle-Eastern version with a lot of flavors to make an exciting meal. If you have a cast iron pan, this pan seared lamb loin, garnished with a simple side dish of cucumbers, asparagus, pearl onions with fresh herbs, and dukkah spice should be on your list to try.

Our grass fed lamb loins are great for a special occasion.

Dukkah may sound intimidating, and it does involve a number of ingredients, but most are readily available at your local supermarket. It’s an Egyptian spice traditionally served with pita bread, or mixed into yogurt as a dip. Our recipe here is just an idea, and you could mix and match different nuts and aromatic seeds to sprinkle on your dishes as you like.

This recipe is by chef Ben Spangle r. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently working on a new ice cream concept in Minneapolis.

Finished lamb loin sliced and served with dukkah and cucumber salad.

Chef Ben Spangler.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

More Special Occasion Lamb Recipes

Whole Lamb Asador

Lamb Crown Roast

Reverse Sear Lamb Saddle

Cast Iron Seared Lamb Loins with Dukkah

Lightly spiced, tender lamb loins seared in a cast iron pan, served with Egyptian-style Dukkah spice.

Course Main Course

Cuisine Middle Eastern

Keyword Dukkah, Lamb loin

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 307kcal

Cost 20

Equipment

Cast iron skillet

Ingredients

6 oz Cucumbers
1 T Sugar
1 T Salt
1 ea Lamb loin filet (roughly 1 lb) at room temperature
2 oz grapeseed oil

Dukkah

4 T Dukkah
4 oz Pearl Onions blanched quickly in salted water
4 oz Asparagus sliced 1/2 inch
4 oz Yogurt preferably Greek, and non-sweetened
1 oz Extra virvin olive oil
2 oz Fresh Thyme
Grapeseed oil as needed for brushing the grill or pan

Instructions

Slice half of the cucumbers and season with salt and sugar, put them in the fridge and let them sit sit for 15 min and then rinse in water. Peel and dice the rest of the cucumbers and reserve.
Season the lamb loin with salt and pepper and ready your pan, preferably cast iron. Brush the pan or grill with grapeseed oil and heat on medium high. Before you add meat add an additional 2T oil to the pan. Sear meat and allow to cook about 30 % through on one side to get a good crust.
If it gets too hot, either slow your heat or move your pan off of the heat for a moment. Cook the loin to medium-rare, or whatever temperature you prefer.
Flip the steak and repeat. We cooked our lamb loin to 120F, or a little under medium rare. Remove steak and while resting add asparagus, pearl onions, diced cucumbers to the pan sear and cook for 3-4 min, and season to taste with salt.
These vegetables should not nead a lot to cook. Remove from heat and toss with the yogurt and the extra virgin olive oil. Slice the lamb steak into thick pieces, then fan on the plate around the vegetables with a dusting of dukkah and chive blossoms.

Notes

This recipe will work with just about any cut of lamb around the loin. Lamb mini t-bone steaks (lamb loin chops) and lamb rib chops can be used instead of boneless lamb loin. For the best result, season the lamb ahead of time. You can put the lamb in the fridge overnight, turning once or twice to help them dry out, which will make for perfectly cooked lamb chops. Pull the lamb chops out of the fridge 20 minutes before cooking.