📝 About This Recipe
This elegant Lamb Loin Roast, often referred to as the 'filet mignon of lamb,' is the epitome of sophisticated comfort food. Rubbed with a fragrant paste of fresh rosemary, roasted garlic, and grey sea salt, the meat is seared to a golden crust and finished in the oven for a buttery, tender interior. It is a quintessential centerpiece for intimate celebrations, offering a clean, grassy flavor profile that is perfectly balanced by a rich, velvety pan-reduction sauce.
🥗 Ingredients
The Roast
- 2 lbs Boneless Lamb Loin Roast (tied with kitchen twine, at room temperature)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point preferred)
Herbed Garlic Rub
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 tablespoon Dijon Mustard (acts as a binder)
- 1 teaspoon Lemon Zest (finely grated)
Red Wine Jus
- 1 large Shallot (finely minced)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 1 cup Beef or Lamb Stock (low sodium, high quality)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon Cold Water (mixed with 1/2 tsp cornstarch for body)
👨🍳 Instructions
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1
Remove the lamb loin from the refrigerator at least 30-45 minutes before cooking to take the chill off. This ensures even cooking throughout the roast.
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2
Preheat your oven to 400°F (200°C). Pat the lamb completely dry with paper towels; moisture is the enemy of a good sear.
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3
In a small bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, lemon zest, and one tablespoon of olive oil. Mix until it forms a thick paste.
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4
Season the lamb loins generously on all sides with kosher salt and cracked black pepper.
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5
Heat the remaining tablespoon of olive oil in a large, oven-proof stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
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6
Place the lamb in the skillet. Sear for 2-3 minutes per side, including the ends, until a deep golden-brown crust has formed. Do not crowd the pan.
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7
Once seared, remove the skillet from the heat. Use a spoon or brush to coat the top and sides of the lamb loins with the herbed garlic rub.
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8
Transfer the entire skillet into the preheated oven. Roast for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part registers 125°F for rare or 130-135°F for medium-rare.
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9
Carefully remove the lamb from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. The internal temperature will rise about 5 degrees during this time.
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10
While the meat rests, place the same skillet back on the stovetop over medium heat (be careful, the handle is hot!). Add the minced shallots and sauté for 1-2 minutes in the rendered lamb fat.
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11
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the 'fond' (the flavorful browned bits). Reduce the wine by half.
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12
Add the stock and simmer until reduced by another third. Whisk in the cornstarch slurry if a slightly thicker consistency is desired.
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13
Turn the heat to low and whisk in the cold butter one cube at a time until the sauce is glossy and emulsified. Season with salt and pepper to taste.
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14
Remove the kitchen twine from the lamb. Slice the loin into thick medallions (about 1-inch thick) and arrange on a warmed platter.
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15
Drizzle the red wine jus over the meat and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; lamb loin is lean and can go from perfect to overcooked in just two minutes. If the garlic rub starts to brown too quickly in the oven, lightly tent the meat with foil halfway through roasting. Resting the meat is non-negotiable; it allows the juices to redistribute, ensuring every bite is succulent. For an extra layer of flavor, add a splash of balsamic vinegar to the sauce at the very end. If you can't find a single loin roast, two smaller 'back straps' work perfectly with reduced cooking time.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or an earthy Pinot Noir to complement the rosemary and fat. Serve alongside creamy garlic mashed potatoes or a parsnip purée to soak up the jus. Add a side of honey-glazed heirloom carrots or roasted asparagus for color and crunch. A simple mint gremolata sprinkled on top can provide a refreshing burst of acidity. Warm crusty sourdough bread is essential for cleaning up the remaining sauce on the plate.