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Ready to get back to meat after eight nights of dairy? Why not go all out with this festive lamb loin, crusted with herbs, crushed fried onions, and panko crumbs. Serve it with Chef Gabe’s velvety parsnip purée and sweet blackberry shallot sauce for a truly regal dinner for any occassion!
Get the Recipe:
Lamb and Crust
1 lamb loin
1 piece of lemon peel
1 sprig thyme
1 clove garlic, cut into slivers
1 sprig rosemary
1/4 cup Haddar Dijon mustard
1 cup fried onions
1 cup toasted Gefen Panko
3 tablespoons chopped tarragon
3 tablespoons chopped parsley
3 tablespoons chopped chives
For the full recipe, click here!
For more with Chef Gabe, check out Under the Hood!
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