Any ideas for a Lamb Loin Cook?

Flashback Bob · January 2007

I'm cooking one this weekend. It comes pre-sliced so you can cut it into chops and cook that way or leave it as is and roast it. [p]I'm going for a roast and I'm thinking maybe direct on a raised grid at 350?[p]Maybe sear it at the end?[p]What kind of seasoning/rub would you recommend? I know rosemary and mint go well with lamb, but do they go together? I'll probably do some garlic, too.[p]Thanks!

Richard · January 2007

Flashback Bob,
When doing rack of lamb or boneless roast, I like to marinate for a few hours or over night with italian salad dressing, fresh rosemary, garlic cloves, and a small onion, pureed in a blender, some times I will add lemon juice, but if I do I do not leave it overnight because the lemon juice acts as a cooking agent like seviche and the meat has been known to be tuff when cooked . mint will probably be a good addition, but i prefer to serve the lamb with mint jelly and some type of chutney.

DobieDad · January 2007

Flashback Bob,[p]Used to buy them when I lived in Oz. Outstanding piece of meat.[p]First requirement, don't over cook it.[p]Your description (pre sliced) leaves me thinking that it is partially sliced ie. the loin is not sliced thru. I hope that is true.[p]I use PORT as a guide to flavoring lamb. P = pepper, O = oregano, R = rosemary, T = thyme. Add some salt, and rub it all up. Coat the roast with EVOO and spread on the herbs. If you have time, wrap in in saran and put it in the fridge o/n, or for a few hours. [p]That cut is so lean that I don't sear and roast. I use a hot fire, 400 to 450, and turn the meat several times. Use your instant read meat thermometer to determine the internal temp. Take it to no more than 125°F. Pull, and let rest. [p]Nice crust and beautifully red and warm inside.[p]Enjoy.[p]DD

Roudy · January 2007

Flashback Bob,[p]I got the following idea from "Let the Flames Begin" by Chris Schlesinger. I cooked lamb loin with a crust of salt, pepper, basil, and olive oil. I glazed them for the last few minutes of the cook with a glaze as follows:[p]1/2 Cup Apricot Preserves
1/2 Cup Balsamic Vinegar[p]Bring to boil over medium heat, reduce to low and simmer about 10 minutes until thickened.[p]The combination of flavors is fabulous.

stike · January 2007

Richard,
i think simple is best with lamb, and i think your list o' ingredients is pretty much the classic list for lamb. why get nutty i say, go with the classics, especially for a first cook.[p]

Flashback Bob · January 2007

Thanks Fellers-
I don't plan to get too fancy on the Lamb this time, but I wanted to make sure I don't "drive off the road" either.
I think I'll put the seasoning on and wrap it ahead of time, go with a hotter fire (400 ish) and stay direct with the raised grill.
And I'll use the mint jelly rather than experiment with mint in the cook.[p]If it turns out excellent, I'll let you know what I actually did.
Thanks again!

Any ideas for a Lamb Loin Cook?

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