Loin of Lamb

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. 


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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