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Grilled Lamb Loins
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
2 boneless lamb loins, fat caps trimmed to 1/4 inch, patted dry
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3/4 teaspoon ground cinnamon
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, plus sprigs for grilling
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Cook's Notes
Boneless lamb loins can be special-ordered from your local butcher, or purchased at dartagnan.com. If you don’t have a mortar and pestle, crush the seeds in a spice grinder, or place them in a resealable plastic bag and smash with a mallet.
Gallery
Grilled Lamb Loins
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Gallery
Grilled Lamb Loins
Credit:
Paola + Murray
Grilled Lamb Loins
Credit:
Paola + Murray
Grilled Lamb Loins
Recipe Summary
prep: 15 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 15 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
prep: 15 mins
total: 1 hr 25 mins
prep:
15 mins
total:
1 hr 25 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 2 boneless lamb loins, fat caps trimmed to 1/4 inch, patted dry
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 3/4 teaspoon ground cinnamon
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, plus sprigs for grilling
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
Directions
Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.
Cook's Notes
Boneless lamb loins can be special-ordered from your local butcher, or purchased at dartagnan.com. If you don’t have a mortar and pestle, crush the seeds in a spice grinder, or place them in a resealable plastic bag and smash with a mallet.
Cook’s Notes
Boneless lamb loins can be special-ordered from your local butcher, or purchased at dartagnan.com. If you don’t have a mortar and pestle, crush the seeds in a spice grinder, or place them in a resealable plastic bag and smash with a mallet.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Lamb Loins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled Lamb Loins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
