Roasted Lamb Loins with Mustard-Herb Crust

Roasted Lamb Loins with Mustard-Herb Crust
Photo by Scott Phillips


  • 1 Tbs. Dijon mustard
  • 2 tsp. chopped fresh rosemary
  • 2 medium cloves garlic, chopped
  • 1 Tbs. chopped fresh flat-leaf parsley
  • ½ cup panko
  • Kosher salt and freshly ground black pepper
  • 2 boneless single lamb loin roasts (12 ­to 14­ oz. each), trimmed
  • + 4 more ingredients
    • ½ cup chopped scallions (white and light-green parts only; from about 8­ scallions)
    • 1 Tbs. chopped fresh mint
    • 3 Tbs. extra-virgin olive oil
    • 2 tsp. honey

Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 se...

View full recipe at Fine Cooking


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