Pistachio Dijon Stuffed Lamb Loin with Lemon Tahini Sauce

• 2-3 lb Boneless Lamb Short Loin
• 1/2 c pistachios, roasted & salted
• 1 lemon, juice and zest
• 3 cloves garlic, crushed
• 1 1/2 tbsp Dijon Mustard
• 1/2 c flat leaf parsley, chopped
• 1/4+ c EVOO
• Kosher salt
• Cracked pepper

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Preheat oven to 325*.

Begin by butterflying the lamb loin. Using a sharp chef’s knife, slice the meat lengthwise in the direction of the grain down the center until you are approximately 3/4” from slicing completely through the meat. Carefully work the blade from the center out to the edge on each side, making small slices to fan open the loin as evenly as possible to create a slab of loin approximately 6”x 9” x 3/4”. Place it between the cutting surface and a sheet of plastic wrap and gently pound with a meat pounder to even out any imperfections.

For the filling, in a small food processor, combine the pistachios, lemon zest and juice, garlic, Dijon parsley, EVOO and 1 tsp kosher salt.

Pulse until the filling is evenly incorporated and has a uniform and coarse texture.

Generously season both sides of the butterflied loin with salt and cracked pepper. Smother the interior side of the meat with the pistachio Dijon filling mixture. Roll the loin parallel to the grain of the meat. For an even cook and to secure the filling, truss or tie the stuffed loin every 1”, lengthwise.

In a cast iron skillet over medium high heat, sear the loin in 2 TBS avocado oil, lightly browning all sides

Place loin in the cast iron skillet into the oven. Roast for 30 minutes or until the meat reaches your desired doneness (or opt for 145* for medium rare.) Pull from the oven and let rest for 10 minutes before slicing.

Recipe developed by Chef Anna Rossi @annarossiofficial