Lamb Loin

Lamb loin is a tender, flavorful cut that comes from the back of the lamb, right behind the ribs and near the hip. It’s known for its delicate texture and mild flavor, making it one of the more sought-after cuts. It can be roasted whole as a loin roast or sliced into individual lamb chops (often called lamb loin chops). It can also be grilled, pan-seared, or even cooked in the oven.
Here are a few ways to cook lamb loin:

• 1. Roast Lamb LoinIngredients: Lamb loin, garlic, rosemary, thyme, olive oil, lemon zest, salt, and pepper.
• Method:

1. Preheat your oven to 400°F (200°C).
2. Rub the lamb loin with olive oil, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper.
3. Sear the lamb loin in a hot pan for 2-3 minutes on each side to develop a nice brown crust.
4. Transfer the lamb to the oven and roast for about 15-20 minutes for medium-rare (135°F/57°C), or longer depending on your desired doneness.
5. Let it rest for 10 minutes before slicing.

• Serving Suggestions: Serve with mashed potatoes, roasted vegetables, or a mint sauce for extra freshness.