Ingredients
1/4 cup FAGE Total 0%
4 ounce mixed Mesclun greens
2 tablespoon red wine vinegar
1 teaspoon pomegranate molasses
3 tablespoon canola oil
1 1/4 pound lamb tenderloin
Kosher salt and freshly ground black pepper
2 tablespoon, plus 1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon ground fennel
1 1/2 teaspoon ground mustard
1 1/2 teaspoon ground coriander or cumin 2 tablespoon
Spanish paprika
1/4 cup chopped toasted almonds, for garnish
1 tablespoon finely chopped fresh mint
1/4 cup pomegranate seeds, for garnish
1/2 teaspoon coarsely ground black pepper
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Steps
- Stir together the ground mustard, coriander or cumin, paprika, ground fennel, salt and pepper in a small bowl and set aside.
- Whisk together the FAGE Total and mustard in a small bowl and season with salt and pepper. Brush each tenderloin with some of the FAGE Total mixture and season each loin liberally with the rub.
- Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until it begins to shimmer. Cook the lamb until golden brown and a crust has formed on both sides and cooked to medium-rare doneness, about 1 1/2 minutes to 2 minutes per side. Remove from the pan, transfer to a cutting board and let rest 5 minutes before slicing.
- While the lamb is resting, whisk together the remaining 1 teaspoon of mustard, 1 teaspoon of pomegranate molasses, red wine vinegar and remaining 1 tablespoon of canola oil in a small bowl and season with salt and pepper. Place the mixed greens in a bowl, add the dressing and toss to lightly coat. Arrange the greens on a platter, top with sliced lamb, drizzle the lamb with the pomegranate sauce and garnish with pomegranate seeds, almonds and more mint. Serve with remaining FAGE Total sauce on the side.
