Best Whole Boneless Lamb Loin Recipes

Roasted Lamb Loin Salad image

Provided by Antonia Lofaso Bio and Recipes

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Neutral cooking oil, for frying and cooking
Kosher salt and freshly ground black pepper
2 Japanese eggplants, cut into 2-inch-thick and 2-inch-long pieces
2 tablespoons currants
Two 8-ounce steaks lamb loin, trimmed
3 tablespoons unsalted butter
5 breakfast radishes, shaved thin on a mandoline
2 Persian cucumbers, sliced thin on a mandoline
1/4 cup crumbled feta
3 mixed tablespoons picked fresh dill, flat leaf parsley and cilantro, plus more for garnish
3 cups canned chickpeas with their water
1 cup tahini
2 cloves garlic
Juice of 1/2 lemon
Kosher salt
Good quality extra-virgin olive oil, for drizzling

Steps:

For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack.
Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray.
Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool.
Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly.
Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed.
For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt.
Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro.

Herb-Roasted Lamb image

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.