Recipe courtesy of Robert Irvine
Total:
2 hr 15 min
Active:
30 min
Yield:
about 3 dozen appetizers
Level:
Intermediate

Ingredients

Crostini:
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup buttermilk
  • 1 egg
Marmalade:
  • 1 tablespoon grapeseed oil
  • 1 large sweet onion (such as Vidalia), diced
  • 1 teaspoon curry powder
  • 1/4 cup golden raisins
  • 1 teaspoon apple cider vinegar
Lamb loin:
  • 3 pounds lamb loin
  • Salt and freshly ground black pepper
  • 1/2 cup chestnut puree (such as Marron's sold in a 15-ounce jar)
  • 1 tablespoon stone ground mustard
  • 1/2 cup ground instant oatmeal

Directions

For crostini:

Preheat oven to 375 degrees F. Mix flour, sugar, baking soda, baking powder, salt, butter, buttermilk, and egg. Knead lightly and divide into 4 portions, forming each into a disk. Place the 4 disks on a lightly greased baking sheet and bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool on pan for 10 minutes, then cool completely on a rack.;

For Marmalade:

Heat grapeseed oil over low heat in a medium skillet. Add onion and curry powder, and allow onion to slowly caramelize, about 30 minutes. Stir in golden raisins and add vinegar. Cook for about 5 minutes, cover, remove from heat and allow to rest.

Return to the Crostini: Split loaves open as you would a hamburger roll. Using a 1-inch circle cutter cut the bread into rounds.

For the lamb:

Preheat oven to 375 degrees F. Heat oil in a large skillet over medium-high heat.

Season lamb with salt and pepper and sear lamb on all sides. Combine chestnut puree and stone ground mustard in a small bowl and coat lamb with the mixture. Then coat with the ground oats. Place in baking pan, and finish in the oven to an internal temperature of 140 degrees F, as measured with an instant-read thermometer, or to your liking. Let rest for 5 minutes then slice into 1/4 inch thick disks.

Toast crostini rounds, top with a slice of lamb loin and top with onion marmalade.

IDEAS YOU'LL LOVE

Pancetta-Wrapped Pork Loin

Recipe courtesy of Laura Vitale

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Lamb Chops with Cherry Mint Sauce

Recipe courtesy of Saddle Ranch Chop House

Garlic-Stuffed Lamb Loin Bites

Recipe courtesy of Michael Chiarello

Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini

Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree

Recipe courtesy of Michael Symon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c