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Herb & Mustard Crust Lamb Loins

Layering a Herb & Mustard Crust on tender lamb loins is the perfect way to make an amazing cut of meat even more juicy and delicious!

Lamb loins are a wonderful cut of meat. Flavorful, lean and super juicy if prepared properly and you can bet your bottom dollar that this is one of the best ways to prepare them: Herb & Mustard Crust Lamb Loins. We’ve got a lovely crust with rosemary, thyme, Dijon mustard, panko bread crumbs and lemon zest that is just amazing with the earthy taste of the lamb.

This is absolutely perfect for Easter Lunch, it’s super fast, delicious and works well for a small gathering, but can be doubled or even tripled for a larger amount of guests.

Please serve this with new potatoes, string beans and above all with our Sea Salt, Lemon & Thyme Compound Butter, it works so well with the lamb!

xoxo Donata


2 boneless lamb loins (14 oz, 400 g), fat and tenderloins removed

1/4 cup (10 g) rosemary needles removed from stalk

1 tbsp thyme leaves (from about 8 sprigs)

1 tbsp Dijon mustard

Zest of 1 lemon, about 1 tbsp

4 tbsp panko breadcrumbs

3 1/2 tbsp (50 g) butter at room temperature

1 tsp flaky sea salt

2 tbsp extra virgin olive oil

kosher salt

freshly ground black pepper

4 cloves garlic


Preheat oven to 200 C (395 F).

Place the rosemary, thyme, lemon zest, panko breadcrumbs, butter and sea salt in a small food processor and pulse until you have a homogeneous mass. Set aside.

Pat the lamb loins dry with a paper towel. Cut them both in half. Sprinkle lightly with kosher salt and freshly ground black pepper.

Heat 2 tbsp olive oil in a large pan over medium high heat.

When the oil is shimmering hot, place the lamb loins in the pan and cook for two minutes on each side.

Remove from the pan and set aside to cool down slightly for a few minutes.

Pour the leftover olive oil from the pan in an ovenproof dish and place the lamb loins and garlic cloves in the dish.

Divide the butter/panko/herb mixture onto the lamb loins. Spread evenly over each piece up to the edges and press down.

Roast in the oven for 15 minutes. Then turn on the broiler of your oven and broil on high for 2-3 minutes or until the crust is golden brown.

Remove the lamb from the oven and transfer to a cutting board. Let rest for 10 minutes.

Slice the lamb into slices of 1/2 inch (1,25 cm) and serve with new potatoes, green beans and our Sea Salt, Lemon & Thyme Compound Butter.

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