At the moment I am trying to get my life a bit more organised. And one of the things I am focused on is decluttering my home. I have mentioned before I am a bit of a hoarder and have a habit of keeping things just in case I might need them. I want to remove one item a week from my house as a challenge to myself. I say removed as I am not intending to just toss everything I am getting rid of. I also plan to donate and sell what I can.
Now I am not including food in this challenge but this recipe came about through my efforts to get more organised. A week or so ago I was doing my usual weekly grocery shopping list and one of the things I of course do is check what I have in the freezer to see if I need to buy certain items or just defrost them. I was sure I had some chicken mince in my freezer but it was so disorganised that I could not find the mince. In my hunt I also discovered some food that was definitely nearing or well past its used by date. Some food went in the bin which I feel very guilty about but luckily I caught this lamb loin in the nick of time. Would have been such a shame to waste such a delicious low fat piece of meat.
I planned on cooking a favourite crusted lamb loin recipe but could not for the life of me find the recipe (another reason to get organised). So I have come up with my own chili bacon crusted lamb. This version has more chili and crunch to it – the crunch inspired by these crunchy chicken tenders by Nagi of Recipe Tin Eats. The original recipe had more of a European flavour to it. But I like the surprise of the chili and how its sweetness compliments the lamb.
It is a very easy dish to make and you will just need to adjust your cook time depending on how you like your lamb cooked. I tend to like mine medium-rare to give you an idea of what my cook time means.
- Olive oil spray
- 1 1/2 tbs of panko breadcrumbs
- 1/2 tsp of chili stir fry paste (I used garden gourmet) or chopped fresh chili
- 1 rasher (30g) of short cut bacon, diced
- 1 tsp of minced garlic (equal to one clove)
- 1 tbs of crumbled feta
- 1 tsp of chia seeds, ground and mixed with 3 tsp of water to make an egg substitute (equals about 1/3rd of an egg if you are scaling this up).
- 135g lamb loin
- Preheat the oven to 180C (350F).
- Spray a skillet with the olive oil spray and heat skillet on the stove on a medium to medium-high heat.
- Once skillet is hot add the bacon and garlic and cook for about 4 minutes until the bacon starts to crisp.
- Add the chili, crumbled feta and panko crumbs to the skillet and stir so everything is well combined.
- Cook for two minutes until the panko crumbs are starting to crisp and the feta is melting.
- Take the cooked crust out of the pan and put in a small bowl with the chia seeds.
- Let the crust mixture cool slightly then mush it all together with your hands or a spoon - I find I do better with my hands.
- Spray a small baking tray with the olive oil spray and pop the lamb loin on the tray.
- Take the crust and press on to the lamb loin using either your hands or a spoon.
- Put the lamb in the oven and cook to amount desired. I do mine for 10 minutes which is medium rare.
- Once cooked, serve with some lovely peas and mashed potato.