Marrakesh Marinated Lamb Tenderloin Crostini

  • Marrakesh Marinated Lamb Tenderloin Crostini
By Lior Lev Sercarz
Serves: 4  



  • In a bowl whisk together the Marrakesh spices, Izak blend, ½ cup of olive oil, cilantro, garlic and turmeric. Place the lamb tenderloin in a baking tray and cover with the marinade. Cover with plastic wrap and refrigerate for 6 hours.
  • Preheat a grill/griddle on the stove top. Remove the lamb tenderloin from the baking tray and season with salt and pepper. Grill the lamb on the griddle for about 1 minute on each side. Place the cooked lamb on a wire rack on top of a baking tray and let rest for about 3 minutes.
  • Spread each baguette slice with the tomato chutney. Cut the lamb tenderloin into ¼ inch slices and place each slice on the baguettes. Drizzle the lamb with a little lemon juice, the remaining olive oil, and sprinkle with the chopped mint and serve.

Additional ideas:
Use the same marinade for a rack of lamb or chicken for an entrée.


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