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Pan-Roasted Loin Of Lamb

  • 10m Prep Time
  • 20m Cook Time
  • 35m Ready In

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  • Cuisine : World
  • Course : Dinner

4 servings Boned lamb loins can be quite small. You may special order a roast where both loins are left attached and the backbone removed. They are then trimmed and tied together into a tidy, thick, cylindrical roast with a layer of fat all around, which keeps the loins from drying out and prevents overcooking. To order this from a butcher, specify a double boneless loin roast (the cooking time will be 5 to 10 minutes longer). Alternatively, if you have two boneless loins that are under 1 pound, you may tie them together into one roast. Even when roasting a single loin, tie it with butcher’s twine so that it holds its shape. Leave a ¼-inch layer of fat on the roast to keep it moist while roasting. Rubbing the roast with olive oil before roasting is also a good idea. Preheat the oven to 300°F.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 1 ½- to 2-pound boneless loin of lamb, trimmed and tied at 1 ½-inch intervals
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons vegetable oil, bacon fat, or lard
  • 1
    • ⅓ cup minced onions or shallots
    • ½ cup chicken stock or broth or water
    • ⅓ cup dried tart cherries
    • ¼ cup dry red or white wine
    • One 2-inch-long strip lemon zest, removed with a vegetable peeler
    • 1 teaspoon light brown sugar
    • (½ teaspoon balsamic vinegar)
    • ½ teaspoon fresh thyme leaves
    • Salt and black pepper to taste
    • (A few drops of lemon juice)
    • (1 tablespoon butter)
    Sub-recipe steps
    1. Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Add and cook, stirring, until just starting to soften and brown: ⅓ cup minced onions or shallots
    2. Meanwhile, combine and set aside: ½ cup chicken stock or broth or water; ⅓ cup dried tart cherries
    3. Add to the onions: ¼ cup dry red or white wine
    4. Bring to a boil, stirring with a wooden spoon to loosen and dissolve any browned bits, and cook for 1 minute. Add the stock and dried cherries along with: One 2-inch-long strip lemon zest, removed with a vegetable peeler; 1 teaspoon light brown sugar; (½ teaspoon balsamic vinegar); ½ teaspoon fresh thyme leaves
    5. Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes. Remove the zest. Stir in any accumulated juices from the meat. Season with: Salt and black pepper to taste; (A few drops of lemon juice)
    6. If desired, for a velvety texture, swirl in bit by bit: (1 tablespoon butter)
    7. Arrange the meat on plates and spoon over the sauce.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 1 ½- to 2-pound boneless loin of lamb, trimmed and tied at 1 ½-inch intervals
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons vegetable oil, bacon fat, or lard
  • 1 (Wine and Sour Cherry Pan Sauce, Herb Pan Sauce, Sauce Meurette, or Sauce Marchand de Vin)

Let's Cook

  1. Step 1.

    Pat dry: One 1 ½- to 2-pound boneless loin of lamb, trimmed and tied at 1 ½-inch intervals

  2. Step 2.

    Season with: 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Heat in a large ovenproof skillet over medium-high heat: 1 ½ teaspoons vegetable oil, bacon fat, or lard

  4. Step 4.

    Brown the lamb loin on all sides, about 5 minutes. Place the skillet in the oven and roast until a thermometer inserted in the thickest part of the meat registers 125° to 130°F for rare or medium-rare, about 15 minutes (the temperature will rise 5 degrees out of the oven). Remove from the oven, cover loosely with foil, and let stand for 5 to 10 minutes. Remove the strings and cut the lamb into ¾- to 1-inch-thick medallions. If desired, serve with: (Wine and Sour Cherry Pan Sauce, Herb Pan Sauce, Sauce Meurette, or Sauce Marchand de Vin)

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