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Ingredients
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Lamb and Marinade
Pan Sauce (optional)
Method
Lamb and Marinade
- 1
Trim and prepare
Pat the lamb loin dry with paper towels. Trim any large veins or excess fat, leaving a thin fat cap if present for flavor.
- 2
Make marinade
In a small bowl combine 2 tbs olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, red wine vinegar, 1 tsp salt and 1 tsp freshly ground black pepper. Stir to form a loose paste.
- 3
Season and marinate
Rub the marinade all over the lamb loin, coating evenly. Place the lamb in a dish or resealable bag and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature 15–20 minutes before cooking to take the chill off.
- 4
- 5
Roast
Transfer the seared skillet to the preheated oven. Roast for 10–15 minutes for medium-rare (internal temperature 130–135°F / 54–57°C), or 15–20 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer for accuracy.
- 6
Rest
Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes (rest time ensures juices redistribute and final temperature rises a few degrees).
- 7
Slice and serve
Slice the lamb loin into 1/2-inch thick slices against the grain. Season lightly with a pinch of salt and pepper if needed and serve immediately with the pan sauce (if using) or your preferred sides.
Pan Sauce (optional)
- 8
- 9
Deglaze
Pour in 1 cup of dry red wine or stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until reduced by about half (3–5 minutes).
- 10
Add stock and reduce
Add 1 cup of beef or lamb stock and continue to simmer until the sauce reduces to a glossy consistency and coats the back of a spoon, about 5–8 minutes.
- 11
Finish and season
Remove the skillet from the heat and swirl in 1 tablespoon of cold butter to thicken and add shine. Stir in chopped parsley if using, and season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Spoon the sauce over sliced lamb and serve.
