Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Dinner, Easter, Game Day, Kid Friendly, Lamb, Main Courses, Party Foods, Spring, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Boneless Lamb Loin, Comfort Food, Delicious, Dinner, Fall, Game Day, Ground Pepper, Kid Friendly, Kosher Salt, Lamb, Lamb Loin, Loin of Lamb, Main Courses, Mashed Potatoes, Meal, Olive Oil, Party Foods, Pepper, Rosemary, Salad, Sunday Dinner, The Lazy Way To Cook, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
Loin of Lamb
Lamb is so easy to make and is always delicious. Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 
INGREDIENTS
1 Pound Tied Boneless Lamb Loin
2 Rosemary Sprigs
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Tablespoon Olive Oil
Preheat your oven to 425° F. Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper. In a large heavy pan heat the olive oil over a medium high heat. When the olive oil is hot put the lamb loin in the pan fat side down. Be careful to not let the olive oil smoke. Brown the lamb for 10 minutes making sure that you brown on all sides. Place the lamb loin on a roasting pan and put in the oven for 10 minutes. Remove from the oven and let sit for 8 minutes. Carve the lamb loin into 1 inch slices. Transfer to a serving platter. Serves 2
