Citrus and Rose–Crusted Lamb Loin | James Beard Foundation
Daniel Fox made this crusted lamb for at his springtime Beard House dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 3 small garlic cloves
- 1/2 cup panko bread crumbs
- 1/4 cup plus 1 tablespoon softened unsalted butter
- 1 tablespoon orange zest
- Juice from half of an orange
- 1 tablespoon dried rose petals
- 1/2 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- Dash of rose water (optional)
- Salt and pepper to taste
- 1 boneless lamb loin (one side only; about 1 1/2 pounds), tied
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