Servings: 6 to 8
Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket, ask your butcher to order it for you, or order it online. Because loins are on the small side, two are used; however, once the loins are wrapped and roasted, they serve up like one piece of meat, even if they came with their tenderloins attached (and with any luck, they did). The minty sauce served with the lamb brightens the whole dish.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you are mail-ordering lamb loins, you can likely buy them already trimmed. Otherwise, ask your butcher to trim them for you.
I plan to make this, after seeing it in the magazine, but where are the figs? Checked the online version, but still don’t see them. Use figs instead of currants?
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?