Spanish Grilled Almond-Crusted Lamb Loins

Introduction

Experience the bold flavors of Spanish cuisine with these grilled almond-crusted lamb loins. The Arteflame grill’s intense heat locks in juices with a perfect sear, followed by a gentle finish on the flat cooktop griddle. This method ensures every bite is tender, juicy, and packed with a nutty crunch. Elevate your grilling skills and impress your guests with this easy yet sophisticated lamb dish.

Ingredients

• 2 lamb loins
• 1 cup Spanish almonds, finely chopped
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1/2 tsp ground cumin
• 1 tbsp Dijon mustard

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to build heat for about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the Lamb Loins

1. In a bowl, mix Spanish almonds, smoked paprika, garlic powder, sea salt, black pepper, parsley, and ground cumin.
2. Brush lamb loins with Dijon mustard to help the almond coating adhere.
3. Roll the lamb in the almond mixture, ensuring an even crust.

Step 3: Sear the Lamb on the Center Grill Grate

1. Place butter on the center grill grate to melt.
2. Sear the lamb loins on the center grate at 1,000°F for 1-2 minutes per side to lock in juices and create a golden crust.
3. Move the seared lamb to the flat-top cooktop for gentle, even cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Continue cooking on the flat cooktop griddle, adjusting placement for desired heat level.
2. Cook until the internal temperature reaches about 15°F below the target doneness (e.g., 120°F for medium-rare, as carryover cooking will bring it up to 135°F).
3. Remove from the grill and let rest for 5 minutes before slicing.

Tips

• Use a meat thermometer to check doneness accurately.
• Let the meat rest after grilling for optimal juiciness.
• For extra flavor, toast the almonds beforehand on the flat cooktop.
• Pair with grilled vegetables cooked on the Arteflame cooktop for a balanced meal.

Variations

• Herb-Crusted Variation: Mix almonds with rosemary, thyme, and oregano for a more aromatic version.
• Spicy Almond Crust: Add cayenne pepper and chili flakes to the almond mixture for a fiery kick.
• Pistachio-Crusted Lamb: Substitute Spanish almonds with crushed pistachios for a different nutty taste.
• Honey-Mustard Glazed: Brush lamb with a honey-Dijon mix before coating in almonds for a sweet-savory contrast.
• Cheese-Infused Crust: Mix in grated Manchego cheese with the almonds for a richer, tangy crust.

Conclusion

Grilling Spanish almond-crusted lamb loins on the Arteflame grill is an incredible way to enjoy a restaurant-quality dish at home. The intense sear locks in juices, while the flat cooktop ensures even cooking. Try the variations to find your favorite twist and pair with complementary sides for a fantastic meal.

Best Pairings

• Grilled asparagus with butter and lemon
• Roasted sweet potatoes cooked on the flat cooktop
• Spanish-style saffron rice
• A glass of full-bodied Rioja wine
• Charred bell peppers with olive oil and sea salt