Cumin-Cured Lamb Loin with Arugula and Bean Salad

Cooking Instructions

In a blender or food processor, blend canola oil, honey, cumin, black pepper, coriander, red pepper flakes, garlic, shallots, lime juice and cilantro until smooth. Transfer spice mixture to a resealable plastic bag. Add lamb loins, coat well with mixture and marinate for 20 minutes.

Heat a large skillet on high heat. Season loins with kosher salt. Add olive oil to skillet and sear each lamb loin on both sides for about 2 minutes, or until medium rare. Let loins rest for 5 minutes, then slice and serve.

Round Out the Meal:

With Arugula and Rice-Bean Salad (recipe follows): 2 Tablespoons olive oil 3 Tablespoons orange juice 2 teaspoons minced garlic 2 teaspoons minced shallot 2 teaspoons chopped basil 1 teaspoon kosher salt 2 teaspoons cracked black pepper 2 cups cooked rice beans (Rice beans are ivory-colored beans shaped, as their name suggests, like giant grains of rice. If you can't find them, Chef Rathbun suggests substituting cannellini beans) 1 roasted red pepper, julienned 1 roasted yellow pepper, julienned 1 red onion, peeled, sliced and grilled 1 pound arugula, coarse stems removed, washed and dried, (Chef Rathbun includes fresh sorrel in the salad when in season) Whisk olive oil, orange juice, garlic, shallots, basil, kosher salt and cracked black pepper together in mixing bowl. Combine rice beans, roasted peppers, grilled red onion slices, and arugula in a large serving bowl. Add dressing and mix, making sure all leaves are coated, and divide among 4 plates.

Kid Friendly:

Limit or omit spicy seasonings.