Fennel-Cured Lamb Loin with Chimichurri and Warm Bacon Salad - Edible Dallas and Fort Worth

Ingredients

• 2-4 lamb loins, trimmed of silverskin
• ¼ cup whole fennel seeds, toasted
• ¹⁄8 cup whole black peppercorns
• 4 shallots, peeled and chopped
• ½ cup brown sugar
• ¼ cup extra virgin olive oil
• ¼ cup kosher salt
• 6 bunches Italian flat leaf parsley
• 3 cloves garlic
• ½ cup extra virgin olive oil
• 1 tablespoon cider or champagne vinegar
• Salt (kosher), pepper and cayenne to taste
• 16 ounces bacon, finely chopped
• Olive oil as needed
• 1 red onion, minced
• ½ cup granulated sugar (if you prefer less sweet, start with 1-2 tablespoons and increase to taste)
• ½ cup white vinegar