Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.

Step 2    

Preheat the oven to 350°. In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over, about 20 minutes total.

Step 3    

Transfer the skillet to the oven and roast the loins for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.

Step 4    

Cut off the strings. Carve the loins into 1-inch-thick slices and serve.

Serve With

Slow-Roasted Tomatoes and boiled baby new potatoes.

Suggested Pairing

This lamb could pair successfully with many red wines. Its fragrant crust, though, makes Pinot Noir a particularly good option, especially Pinot from Oregon's Willamette Valley, which tends to be more herbal and delicate than California Pinot.

You May Like

Aggregate Rating value: 4

Review Count: 81

Worst Rating: 0

Best Rating: 5