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. Learn more about the technique and see a stop-action video on the wrapping process here.
If you are mail-ordering lamb loins, you can likely buy them already trimmed. Otherwise, ask your butcher to trim them for you.
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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?
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