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Lamb Loin Recipes

Some of our favorites include: Skillet-Roasted Lamb Loins with Herbs more!

Skillet-Roasted Lamb Loins with Herbs

When you want an easy but impressive holiday main course, follow this recipe.

Active Time: 40 mins

Total Time: 1 hr

Yield: 8 servings

Section 1: Ingredients

  • 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

Section 2: Directions

1. In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.

2. Preheat the oven to 350°F. In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over, about 20 minutes total.

3. Transfer the skillet to the oven and roast the loins for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 125°F. Transfer the loins to a carving board to rest for 10 minutes.

4. Cut off the strings. Carve the loins into 1-inch-thick slices and serve.


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.

Lamb Loin -Grilled or Roasted to Perfection!

This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Section 1: Ingredients

  • 1.5 pounds 

  • 2 bulbs roasted garlic

  • 1/4 cup fresh parsley chopped

  • 3 tablespoons minced fresh rosemary chopped

  • 2 teaspoons  only if roasting in oven!!!

  • 1 teaspoon sea salt or kosher salt

  • 1 teaspoon cracked black pepper

Section 2: Directions

1. Let roast come to room temperature for at least 30 minutes.

2. Preheat grill or oven to 350°F.

3. Rub roasted garlic inside of roast, all around.

4. Sprinkle inside with herbs. (see notes for suggestions)

5. Roll up tightly.

6. Truss with kitchen string.

7. Brown roast on all sides. If doing inside, add a bit of olive oil to pan.

8. Once browned move to the side of the grill without a burner on. (indirect grill)  If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).

9. Cook until temperature is about 125°F for medium rare.


~ This recipe will work for boneless lamb loins and bone-in lamb loins. For bone in rub garlic and herbs on the outside. Bone- in loins will take more time to reach doneness temperature.

~ Very important to let lamb come to room temperature for at least 30 minutes before cooking.

~ Always let the meat rest on cutting board for at least 15 minutes before cutting slices.

~ The most traditional herbs and seasonings for lamb are mint and lemon.

fresh mint









garlic cloves

~ Garnish with rosemary and thyme sprigs.

Lamb Loin Roast

Section 1: Ingredients

  • One 1 1/2–2 lb pastured lamb loin roast

  • Salt and pepper

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter, at room temperature

  • Juice from 1 lemon

  • 3 sprigs rosemary, finely chopped

Section 2: Directions

1. Preheat oven to 500 F.

2. Season the lamb roast with salt and pepper, then rub with the olive oil, butter, rosemary, and lemon juice.

3. Place the lamb on a sheet pan lined with parchment paper and roast for 10 minutes, then lower heat to 375 F and cook for another 15–20 minutes. Check the temperature. When the lamb hits around 130–135 degrees, pull it out and let it rest for 10 minutes (it will continue to cook from the residual heat). Check the internal temperature again before serving; it should register 135-145 F for a medium-well cooked roast.

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