Loin Lamb Roast

Let the lamb loin rest at room temperature for at least 30 minutes before cooking. This relaxes the meat, which will help to keep it tender as it cooks. Otherwise, placing a cold cut of meat on a hot skillet or grill can cause the muscles to tense up, resulting in a tougher cut of meat.

Serve with slow-roasted tomatoes and boiled baby new potatoes.

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 large shallot, minced

1 teaspoon minced rosemary

1 teaspoon minced sage

1 teaspoon minced marjoram

1 teaspoon minced thyme

2 boneless lamb loins with tenderloins attached (about 3 pounds), thin layer of fat and rib apron left on, at room temperature

Kosher salt

Freshly ground black pepper

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer