A bone in lamb loin is a wonderful option for roasting. When roasted on the bone, then meat takes on a deeper flavor. This technique also lets the loin cook even more gently and produces a better texture. Ask your butcher to remove the backstrap of the loin if you are not familiar.
INGREDIENTS
Fennel Rub:
1 Tbsp sea salt
1½ tsp fennel seed
1½ tsp fennel pollen
¼ tsp mustard seed
½ tsp black pepper
Lamb Loin:
One 1½ lb. bone-in lamb loin, backstrap removed
2 Tbsp neutral cooking oil
1. Preheat oven to 250°F. Add fennel seed, mustard seed and black pepper to a small roasting pan and place in oven until fragrant, about 5 to 10 minutes, and then let cool. Toasting at a lower temperature ensures spices develop a deeper flavor.
2. Add toasted spices to a spice grinder and process them into powder. Add salt and fennel pollen and mix thoroughly.
Lamb Loin:
1. Rub lamb loin with a neutral oil, cover thoroughly in spice mix and let sit at least 2 hours. For best results let marinate over night.
2. Preheat oven to 300°F.
3. Place lamb loin on roasting tray with a wire rack and roast until lamb reaches an internal temperature of 116°F, around 15 to 20 minutes. Let rest for 7 to 10 minutes. The lamb will continue cooking to just over 130°F.
4. Remove the lamb loin from the bone by running a knife down the bone, while angling the blade toward the bone along the entire length of the loin. Once at the bottom of the bone, carefully turn your knife horizontally toward the bone.
5. Serve with Rancho Gordo white beans, buttered peas and roasted carrots.
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