Food Recipes Dinner Meat Dishes Skillet-Roasted Lamb Loins with Herbs 4.0 (83) 2 Reviews When you want an easy but impressive holiday main course, follow this recipe. By Cathal Armstrong Cathal Armstrong Dublin native, Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria, Virginia. Food & Wine's Editorial Guidelines Updated on October 25, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Active Time: 40 mins Total Time: 1 hr Yield: 8 servings Cathal Armstrong's family always celebrated the end of Lent with lamb, and preparing the meal became an all-day event that left the adults "snoring on the couch." Regardless of what holiday you’re celebrating, this crowd-friendly lamb recipe comes together in under an hour, making it a doable entrée when you want to impress. Cathal's preparation for lamb nowadays isn't exhausting at all: He rubs the loins with herbs, garlic, and shallots, then ties them up, sears them and finishes them in the oven. The result is succulent, delicately flavored meat. Frequently asked questions What is lamb loin? Lamb loins are a lean, tender cut that comes from the center of the animal. They’re readily available in grocery stores and at the butcher’s counter. On average, you can expect lamb loins to be between $15 and $20 per pound. They can be prepared any number of ways, from grilled to seared to roasted. What is the difference between lamb loin and lamb chops? Lamb loin refers to a long tenderloin cut that’s tender and gamey. Lamb chops are typically a bone-in cut of meat that are cut from the loin. They come from the same part of the animal and are equally tender. Grilled or roasted chops are a great, hand-held appetizer whereas a lamb loin roast is a larger cut of meat that you’d more likely serve for a main course. Notes from the Food & Wine Test Kitchen 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. Serve with slow-roasted tomatoes and boiled baby new potatoes. Suggested pairing This roast lamb loin could pair successfully with many red wines. Its fragrant crust, though, makes Pinot Noir a particularly good option, especially Pinot from Oregon's Willamette Valley, which tends to be more herbal and delicate than California Pinot. 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 Directions 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. 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. 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. Cut off the strings. Carve the loins into 1-inch-thick slices and serve. Originally appeared: March 2008 Rate It Print