Zatar Crusted Lamb Loin

Lamb loin, tenderloin and trim, deconstructed, cleaned.  Recombined with activa, salt, pepper, zatar, vegetable ash then finally poached in rendered lamb fat.

Clean and julienne the pieces

Coat lightly with pan spray

Put the pieces back together and roll tightly

Tie for stability

Place on a rack for easy removal from the hot fat
and to prevent the "roast from sitting on the bottom.

Poach at 135 F until an internal temperature of 135 is reached in the loin.
Rest for a moment and carve.