American Lamb Sirloin Crostini
A sophisticated yet simple appetizer that brings bold flavors to your table. Tender slices of marinated and seared American lamb sirloin are layered atop crisp, olive-oil-drizzled baguette rounds spread with creamy hummus. Perfect for entertaining or as an elegant starter.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Marinate Time | 4 - overnight |
| Cook Time | 5 mins. |
Ingredients
- 1 pound American lamb sirloin chops
- 1/4 cup olive oil
- 1 juiced lemon
- 3-4 cloves minced garlic
- 3-4 tablespoons chopped parsley
- 1 teaspoon salt
- 1 cup cranberries
- 1/2 cup orange juice
- 1 cinnamon stick
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- Hummus
- Baguette
- Olive oil
- Balsamic glaze
- Chopped parsley
Preparation
- To prepare the Marinade, add ingredients and lamb into a bowl or a sealable bag. Marinate overnight in refrigerator or at least 30 minutes at room temperature. If refrigerated, bring to room temperature for at least 30 minutes before continuing.
- Heat olive oil in a pan on high. Add lamb chops. Sear for 3 minutes on each side to form a crust.
- Cook lamb to between 140-145° F and let rest for 5 minutes before slicing thin.
- To prepare the Orange Cranberry Sauce, combine all ingredients in a saucepan and bring to a boil. Simmer for 10 minutes and remove from heat. The sauce will thicken as it sits and cools.
- Cut the baguette into thin slices, crosswise. Drizzle with olive oil and broil for a minute or two until golden brown.
- To assemble the Crostini, spread hummus on a baguette slice. Top with 1-2 slices of lamb and Cranberry Sauce. Drizzle with the balsamic glaze and sprinkle with chopped parsley.
American Lamb Sirloin Crostini
A sophisticated yet simple appetizer that brings bold flavors to your table. Tender slices of marinated and seared American lamb sirloin are layered atop crisp, olive-oil-drizzled baguette rounds spread with creamy hummus. Perfect for entertaining or as an elegant starter.
4
Prep: 15 mins.
Marinate: 4 - overnight
Cook: 5 mins.
Preparation
- To prepare the Marinade, add ingredients and lamb into a bowl or a sealable bag. Marinate overnight in refrigerator or at least 30 minutes at room temperature. If refrigerated, bring to room temperature for at least 30 minutes before continuing.
- Heat olive oil in a pan on high. Add lamb chops. Sear for 3 minutes on each side to form a crust.
- Cook lamb to between 140-145° F and let rest for 5 minutes before slicing thin.
- To prepare the Orange Cranberry Sauce, combine all ingredients in a saucepan and bring to a boil. Simmer for 10 minutes and remove from heat. The sauce will thicken as it sits and cools.
- Cut the baguette into thin slices, crosswise. Drizzle with olive oil and broil for a minute or two until golden brown.
- To assemble the Crostini, spread hummus on a baguette slice. Top with 1-2 slices of lamb and Cranberry Sauce. Drizzle with the balsamic glaze and sprinkle with chopped parsley.
Ingredients
- 1 pound American lamb sirloin chops
- 1/4 cup olive oil
- 1 juiced lemon
- 3-4 cloves minced garlic
- 3-4 tablespoons chopped parsley
- 1 teaspoon salt
- 1 cup cranberries
- 1/2 cup orange juice
- 1 cinnamon stick
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- Hummus
- Baguette
- Olive oil
- Balsamic glaze
- Chopped parsley
