Guest Antonia Lofaso’s Roasted Lamb Loin Salad, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Antonia Lofaso

Roasted Lamb Loin Salad

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  • Level: Intermediate
  • Total: 1 hr 10 min (includes resting time)
  • Active: 50 min
  • Yield: 4 servings
I grew up eating a lot of lamb, and this dish was inspired by something my aunt and uncle prepared. My version is pretty true to the original, but I add currants for a sweet counterpoint to the saltiness of the feta and richness of the lamb.





Special equipment:
a deep-fryer or deep-fry thermometer
  1. For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
  2. Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
  3. Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
  4. Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
  5. Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
  6. For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
  7. Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.