Sunflower Seed-Crusted Lamb Loin

• 2 well-trimmed boneless lamb loins ( 3/4 pound each)
• Salt and freshly ground pepper
• 1 large egg white, lightly beaten
• 1 cup raw sunflower seeds (3 1/2 ounces), finely chopped
• 1 tablespoon all-purpose flour
• 2 tablespoons pure olive oil
• Lavender Balsamic Vinaigrette

1. Preheat the oven to 400.
2. Season the lamb with salt and pepper and brush lightly with the egg white.
3. On a dinner plate, toss the sunflower seeds with the flour.
4. Roll the lamb loins in the seeds until evenly and thoroughly coated.
5. Heat the oil in a large nonstick skillet.
6. Add the lamb and cook over moderately high heat, turning with a spatula, until the sunflower seed crust is browned all over, about 2 minutes.
7. Transfer the lamb to a baking sheet and roast for about 7 minutes for medium rare.
8. Carve each loin into 12 slices.
9. Arrange 3 lamb medallions on each of 8 warmed dinner plates.
10. Drizzle some of the Lavender Balsamic Vinaigrette around the lamb and serve at once.

lamb loins, salt, egg white, sunflower seeds, flour, olive oil, vinaigrette

Taken from www.foodandwine.com/recipes/sunflower-seed-crusted-lamb-loin (may not work)