Lamb loin with rosemary and garlic butter
Serves 2 · 25 minutes · Ergonomic frying pan
Lamb does not need much: high heat, butter, garlic and rosemary. Basting at the end is what makes the dish.
Boneless lamb loin is best seared over a high heat and then basted with butter, garlic and rosemary over a lower heat. Take it off at 56 °C core temperature and let it rest, and it will be pink and juicy all the way through.
Ingredients
Serves 2
- 400 g boneless lamb loin fillet
- 1 tbsp olive oil
- 30 g butter
- 3 garlic cloves
- 3 sprigs fresh rosemary
- 1 tsp red wine vinegar
- Flaky sea salt and freshly ground black pepper
Method
- Salt the meat 30 minutes ahead and let it come to room temperature.
- Heat the pan with the oil over a medium-high to high heat. Sear the loin all over, 3–4 minutes per side.
- Lower the heat and add the butter, crushed garlic cloves and rosemary. Tilt the pan and baste the meat with the butter for a couple of minutes.
- Take it off at 56 °C core temperature and rest under foil for 5 minutes.
- Pour the vinegar and 2 tbsp water into the pan and scrape up the pan juices. Slice the lamb and drizzle the juices over.
Why it works
The ergonomic handle makes it easy to tilt the pan and baste with one hand, without straining your wrist.
FAQ
What core temperature should lamb loin be?
Take it off at 56 °C for pink meat. For more well done, take it off at about 60 °C.
Can I use lamb fillet (tenderloin) instead?
Yes, but the tenderloin is thinner and needs only 1–2 minutes per side. Use a thermometer and take it off at the same temperature.
What goes with lamb loin?
Roast potatoes, green beans or a simple bean salad work well. Spoon the pan juices over both the meat and the sides.
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