Servings: 4 to 6
The crunchy, sweet-and-savory breadcrumb crust is a delicious contrast to the tender, rosy-red meat of these small roasts. Serve with roasted potatoes and asparagus.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl.
Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes.
Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.
I also used lamb loin chops instead of roast because it was all that my store had available. This recipe turned out very delicious and the temperature on the meat was perfect medium rare after 18 minutes. The crust crumbled a little more than I expected so maybe next time I will use a bit less breadcrumbs and a bit more honey/dijon. I loved the flavor on the mixture of herbs and added a little bit of thyme as well.
Didn't have scallions so substituted sauteed shallots and then added fresh chives. Had to increase the cooking time by about 10 minutes to get it to medium rare. Really lovely flavors.
Incredible crust--I used it on lamb loin chops instead of the boneless and it turned out beautifully. The honey did a great job keeping the crust together, instead of crumbling every where. Very easy to make and not too overpowering. It really brought out the flavor of the lamb without masking it.
This recipe is terrific! Very flavourfull! I followed the instructions to a "T", which I do the first time I make any new dish. My 2 suggestions for this recipe: Increase the yummy crust amount by at least another half or full recipe, everyone really liked the flavours and crunch, and the cooking time I had to add another 15 minutes to get up to temp. for medium/rare.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 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?