Preheat oven to 350 degrees F.
Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)
Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.) Let meat rest, then cut into 1/4-inch thick slices.
To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt.
Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.
2007, Robert Irvine, All Rights Reserved