How to cook lamb loin

How to cook loin of lamb

How to cook lamb loin

by Great British Chefs8 December 2014

How to cook lamb loin

The loin of lamb is a tender and prized part of the animal. It is an ideal cut for roasting but, as it doesn’t have a layer of fat for protection, care should be taken not to overcook it as like all lamb, it should be served pink in the middle.

Always remove the meat from the fridge an hour before cooking.




Preheat the oven to 180˚C/gas mark 4
Heat an ovenproof frying pan over a high heat and add a little oil to the pan
Season the lamb well and place it in the pan skin-side down until caramelised and golden
Turn the loin and sear for a further 2 minutes
Add a knob of butter to the pan and baste the loin with the melted butter
Transfer the frying pan to the oven and cook for 6–8 minutes
Remove from the oven and leave to rest for 5 minutes. Carve and serve immediately

Serving suggestions

Bryan Webb wraps his lamb loin in caul fat before cooking and serves with tapenade and spiced aubergine, while Phil Carnegie herb crusts his lamb loin before serving it with chickpeas, confit tomato, artichoke and goats cheese.

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