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.
Ingredients
Metric
Imperial
- 1 lamb loin
- salt
- vegetable oil
1
Preheat the oven to 180˚C/gas mark 4
2
Heat an ovenproof frying pan over a high heat and add a little oil to the pan
3
Season the lamb well and place it in the pan skin-side down until caramelised and golden
4
Turn the loin and sear for a further 2 minutes
5
Add a knob of butter to the pan and baste the loin with the melted butter
6
Transfer the frying pan to the oven and cook for 6–8 minutes
7
Remove from the oven and leave to rest for 5 minutes. Carve and serve immediately
Serving suggestions
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