📝 About This Recipe
Experience the pinnacle of spring dining with this succulent grilled lamb loin, often referred to as the 'porterhouse of the meadow' for its incredible tenderness. Marinated in a fragrant blend of rosemary, garlic, and lemon zest, the meat is seared over high heat to create a caramelized crust while maintaining a buttery, medium-rare center. Finished with a vibrant, hand-chopped Italian salsa verde, this dish offers a sophisticated balance of earthy richness and bright, herbaceous acidity.
🥗 Ingredients
The Lamb and Marinade
- 2 pounds Lamb Loin (boneless, trimmed of silver skin, at room temperature)
- 1/4 cups Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Rosemary (finely minced)
- 4 cloves Garlic (pressed or grated into a paste)
- 1 tablespoon Lemon Zest (from about one large lemon)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Fresh Salsa Verde
- 1 cup Flat-Leaf Parsley (packed and finely chopped)
- 1/4 cup Mint Leaves (finely chopped)
- 2 tablespoons Capers (drained and minced)
- 2 pieces Anchovy Fillets (mashed into a paste (optional but recommended))
- 1 teaspoon Dijon Mustard
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil
- 1 pinch Red Pepper Flakes
👨🍳 Instructions
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1
Pat the lamb loins dry with paper towels. Removing surface moisture is crucial for achieving a deep, golden-brown crust.
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2
In a small bowl, whisk together the olive oil, minced rosemary, garlic paste, lemon zest, salt, and black pepper to create the marinade.
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3
Rub the marinade all over the lamb loins, massaging the herbs into the meat. Place in a glass dish, cover, and refrigerate for at least 2 hours, or up to 6 hours.
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4
Remove the lamb from the refrigerator 45 minutes before grilling to take the chill off. This ensures even cooking throughout the loin.
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5
Prepare the Salsa Verde: In a medium bowl, combine the chopped parsley, mint, capers, anchovy paste, mustard, and lemon juice.
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6
Slowly whisk in the 1/3 cup of olive oil into the herb mixture until emulsified. Season with red pepper flakes and set aside at room temperature to let flavors meld.
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7
Preheat your grill to medium-high heat (about 400-450°F). If using charcoal, create a two-zone fire with coals on one side.
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8
Lightly oil the grill grates. Place the lamb loins on the direct heat zone. Sear for 4-5 minutes without moving them to develop a crust.
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9
Flip the loins and sear the other side for another 4-5 minutes. Use tongs to sear the narrow sides for about 1-2 minutes each.
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10
Using an instant-read thermometer, check the internal temperature. For medium-rare, aim for 130°F (54°C). If the outside is browning too fast but the center is raw, move the lamb to the indirect heat zone to finish.
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11
Transfer the lamb to a warm cutting board. Tent loosely with aluminum foil and let it rest for a full 10 minutes. This allows the juices to redistribute.
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12
Slice the lamb across the grain into 1/2-inch thick medallions.
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13
Arrange the medallions on a platter, drizzle generously with the Salsa Verde, and serve immediately.
💡 Chef's Tips
Always use an instant-read thermometer; lamb loins are lean and can turn from succulent to tough in just 60 seconds of overcooking. Don't skip the resting period; cutting too early will cause the flavorful juices to run out onto the board instead of staying in the meat. If you don't have a grill, a heavy cast-iron skillet on the stovetop works beautifully to achieve a similar sear. For the best flavor, use fresh rosemary rather than dried, as the oils in fresh herbs stand up better to the high heat of the grill. If you find the Salsa Verde too acidic, add a tiny pinch of sugar to balance the lemon and capers.
🍽️ Serving Suggestions
Pair with a bold, earthy red wine such as a Syrah or a classic Bordeaux-style blend. Serve alongside roasted fingerling potatoes tossed in duck fat and sea salt. A side of charred asparagus or grilled broccolini provides a lovely crunch and bitterness to cut through the lamb's richness. Consider a dollop of Greek yogurt or labneh on the side for a creamy, cooling element. Warm pita bread or crusty sourdough is perfect for mopping up the leftover herb oil and meat juices.