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Lamb and Spring Vegetable Panzanella with Mint Zhoug
In case you didn’t know, I love bread. I love making it almost as much as I love eating it. So you better believe that when given the chance, I’m going to try and incorporate it in as many meals as I can. Which is why this Lamb and Spring Vegetable Panzanella with Mint Zhoug recipe is a carbo-perfect Spring dish.
And good news! You dont have to plan for panzanella in advance! Typically made with stale bread, the geniuses at Serious Eats broke down the science of stale vs dried/toasted bread specifically for panzanella use and came to the conclusion that popping it in the oven for a few hours is just as effective!! So no need to leave bread on the counter for 3 days before enjoying a tasty bowl of panzanella!
And as if it couldn’t get any easier, the lamb in this recipe is tenderloin! This super lean, super tender cut cooks in less than 10 minutes, is spiced with ras al hanout, and packs as much lamb flavor as a roasted lamb leg. Paired with the bright Spring vegetable panzanella and a spicy mint zhoug (a Yemenite pesto), this dish screams Spring.
Spiced Lamb and Spring Vegetable Panzanella with Mint Zhoug
This tender, spiced lamb tenderloin paired with the bright Spring vegetable panzanella and a spicy mint zhoug (a Yemenite pesto) is the epitome of a perfect Spring meal.
Place tomatoes a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. Preheat oven to 350°F. Toss bread cubes with 2 tablespoons olive oil. Place on baking sheet and bake until crisp, about 15 minutes. Remove from oven and cool. Toss green beans and asparagus with 1 tsp oil each and season with salt. Place on separate baking sheets and roast until slighty brown, 7-9 minutes. Cool roasted veggies. Saute peas in small skillet over medium heat with 1 tsp oil and pinch of salt, about 2 minutes. Place asparagus, green beans, peas, sliced radishes and cucumbers in bowl with tomatoes. Add in the toasted bread. Toss until juices coat bread and salad. Season with salt if needed.
Finely mince the garlic, parsley, mint, and jalapeno and place in bowl. Add in the lemon juice and olive oil. Season with salt to taste.
Spiced Lamb Tenderloin
Season lamb with salt and ras al hanout (or other spice blend). Marinate in refrigerator for 1 hour. Pull lamb out of fridge and rest on counter for 30 minutes. Place olive oil in skillet set over medium high heat. Place lamb in skillet and sear each side for 3-4 minutes. Remove lamb from skillet when internal temperature reaches 125 degrees. Rest for 10 minutes before slicing.
Toss a little of the zhoug into the panzanella before serving. Top with sliced lamb and more zhoug. Enjoy!