The loin of lamb is a tender and prized part of the animal. As it has no layer of fat for protection, it should be cooked carefully and served pink in the middle. You can either buy a loin of lamb as it is, or prepare it from a rack of lamb.
Place the rack of lamb onto a chopping board. Using a knife, carefully cut around the loin of the lamb (the part of the meat attached to the bone) and begin to release it
Using your hands, carefully remove the loin from the bone
Using a sharp knife, trim the sinew and fat away from the loin of lamb
When you have prepared your lamb loin it can be pany fried, oven baked or even barbecued. Phil Carnegie herb crusts his loin of lamb for added flavour while Chris Horiddge keeps his unadulterated and serves with a rich parmesan risotto and pan juices
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