Colorado Lamb and Couscous Crostini
1/4 cup pine nuts
1/2 cup beef stock
1 tablespoon unsalted butter
1/3 cup couscous
1 lemon, zested and juiced
1 small tomato, cut into 1/4-inch dice
2 tablespoons chopped fresh mint leaves, plus more for garnish
2 ounces feta cheese, crumbled
8 ounces chorizo, removed from casing and sauteed until done
1 small seedless cucumber, peel on, cut into 1/4-inch dice
Kosher salt and freshly ground black pepper
1 (14-ounce) boneless lamb loin, fat and silver skin trimmed
1/2 teaspoon ground cumin
3 tablespoons olive oil, plus extra for grilling
1/2 cup plain yogurt
Toasted crostini
Instructions:
Heat the oven to 375 degrees F.
Place the pine nuts on a sheet pan and toast until golden, 3 to 5 minutes. Set aside and leave oven on.
Bring beef stock to a simmer in a small saucepan. Add the butter and stir in the couscous. Cover the pot and remove from the heat. Let sit for 5 to 10 minutes. Fluff the couscous with a fork and place into a medium bowl. Stir in the toasted pine nuts, lemon zest and juice, tomatoes, 1 tablespoon of the chopped mint, chorizo, feta cheese and all but 3 tablespoons of the cucumber. Add salt and pepper to taste. Cover and set aside to cool.
Butterfly the loin, lay in the couscous stuffing and tie with butcher twine.
In a small bowl combine the cumin, olive oil, salt and pepper, to taste. Brush all sides of the lamb loin with the flavored oil.
Heat a saute pan big enough to hold the loin, brush with oil. Place the loin in the pan and cook, turning until seared on all sides, about 2 minutes per side. Transfer to a sheet pan to finish cooking in the oven, about 5 minutes.
Meanwhile, in a small stainless bowl, mix the yogurt with the remaining mint and cucumber. To serve, slice couscous Lamb loin and place on toasted crostini.
Garnish with Yogurt Sauce and Fresh Mint.
