Skillet-Roasted Lamb Loins with Herbs


  • Salt and freshly ground pepper
  • clove(s) 2 garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced sage
  • 1 teaspoon minced marjoram
  • 1 teaspoon minced thyme
  • + 2 more ingredients
    • 1 large shallot
    • 2 boneless lamb loins with tenderloins attached room temperature

In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher’s t...

View full recipe at Food & Wine


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