While a rack of lamb is the most popular approach to cooking a loin, it’s not the only way. With a boneless loin, the rib meat will be wrapped around the loin, keeping it most and flavorful when roasting.
Skillet Roasted Loin Roast
Lamb Cut: Loin
Yield 2-4 servings
- One boneless loin roast
- 1 tsp minced rosemary
- 1 tsp minced thyme
- 1 tsp minced sage
- 3 garlic cloves, minced
- 1 shallot, minced
- olive oil
- salt and pepper
- 1 cup lamb stock (or chicken stock)
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey or jam
- Preheat the oven to 325°.
- Unroll the loin roast. Square off the rib meat if it isn't an equal length so it will roll up equally (see picture above).
- Flip the roast over (fat side up) and score the fat, just like a duck breast. Flip it back over.
- Season with salt and pepper. Rub in minced herbs, then add minced garlic and shallot.
- Roll up the roast and tie every 1-2 inches using cooking twine
- In an oven safe skillet (ex: cast iron skillet) add some olive oil and cook the loin roast over medium heat, turning often. The goal is to brown the outside and render out as much fat as possible without overcooking it.
- Once browned all over, place the whole skillet in the oven and cook until 130° internal, about 30 minutes.
- Move the roast to a separate plate to rest for 10 minutes.
- Place the skillet on the stove over high heat. Add the stock and scrape up all the browned bits while the pan deglazes. Add balsamic vinegar and honey, and continue stirring until thick.
- Slice the roast into medallions and top with the pan sauce.