Boneless Lamb Loin Roast Recipe
Yield
2
RECIPE Ingredients
- ⅓ cup packed fresh flat-leaf parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- ¾ teaspoon lemon zest
- ¼ teaspoon salt
- 1 boneless lamb loin
- ½ teaspoon fresh lemon juice
Recipe notes
For this traditional French recipe, Lamb Loin en Persillade, boneless lamb loin is coated with parsley, garlic, and lemon. The bright and fresh lamb loin roast recipe makes a wonderful dinner.
RECIPE Preparation
- In a food processor, pulse together 2 tablespoons of parsley, olive oil, ½ teaspoon garlic, lemon zest and 1/4 teaspoon salt, until the mixture is smooth. Cover and chill until step 5.
- Preheat oven to 425 degrees F.
- In a small bowl, mix together remaining parsley, garlic, and lemon zest. Season lamb loin with salt and pepper. Rub herb mixture all over lamb loin and place on a rack in a baking dish. Roast for 15 to 20 minutes, or until lamb reaches medium-rare, or 135 degrees F on an instant read thermometer.
- Remove lamb to a cutting board to rest for at least 5 minutes before cutting into ½ inch thick slices.
- In a small saucepan heat the parsley sauce over low heat until warmed through. Stir in lemon juice. Divide sauce between 2 plates and top with sliced lamb.
