Pan Seared Lamb Loin Recipe
over a warm Tuscan salad of balsamic marinated Fox Farm's mushrooms, frisée, cipollini onions, fennel, roasted garlic, fingerlings, fava bean purée & Pecorino Toscano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Loin
Method
Pan Seared Lamb Loin
- 1
Season the Lamb
Pat the lamb loin chops dry with a paper towel. Season both sides with salt, black pepper, and chopped fresh rosemary.
- 2
Sear the Lamb
In a large skillet, heat olive oil over medium-high heat. Add the lamb chops and sear for about 4-5 minutes on each side, or until they reach your desired doneness.
- 3
Rest the Lamb
Remove the lamb from the skillet and let it rest for 5 minutes before slicing.
- 4
Prepare the Salad
While the lamb is resting, prepare the Tuscan salad with the marinated mushrooms, frisée, cipollini onions, fennel, roasted garlic, fingerlings, and fava bean purée.
- 5
Plate the Dish
On a warm plate, arrange the Tuscan salad and place the sliced lamb loin on top. Garnish with shards of Pecorino Toscano.