Garlic and Herb Lamb Loin -Grilled or Roasted to Perfection
This Lamb Loin is a super easy, special dish for any occasion. Learn this simple step-by-step method for grilling or roasting today! This roast is finished in 30 minutes, so it is perfect for any day.
Lamb is such a special treat. We serve lamb at least a few times per year. Find a lamb saddle or the whole loin, including the bone. It will be much cheaper per pound. And it is easy to remove the bone.
Here is a great YouTube video on how to de-bone the lamb saddle. You can also ask your butcher to do it for you.
The other beautiful thing about this recipe is that you can grill outside. Grilling is a great option since the flavor gets a bit smoky and there is less cleanup after dinner.
If you live in the frigid north, like we do, then go ahead and roast it in your oven. The only thing that may change is the cooking time, depending on the heat of your grill.
Why is lamb traditional at Easter?
Lamb has been a tradition on spring tables since before the existence of Christianity. Jews are thought to have eaten lamb for Passover because they put lamb blood on their doors so that God would “pass over” their house and not kill their sons.
Christians believe Christ was the “lamb of God,” so it’s symbolic there as well. In addition, lamb would have been one of the first meats ready to eat in the Spring. Here is an interesting article that covers it in more depth from Metro.
What is Lamb Loin?
Lamb loin is a very tender cut that comes from the either side of backbone, just below the bone. Since the muscle is located in this part of the animal, it does very little work, hence the reason it is the most the tender.
Lamb chops come from the same part of the animal, but most of the time they will include the bone. They are also very tender
What you Need
- Lamb saddle: The lamb saddle consists of both backstraps (loins) and occasionally the backbone. If your cut contains the bone, de-bone it by following the bone around and cutting the meat away from the bone, leaving the tissue connecting the two loins together intact.
- Garlic: Roast two large heads of garlic. This can be done ahead.
- Herbs: Fresh rosemary and parsley.
- Seasoning: Kosher salt or sea salt and freshly cracked black pepper.
- Olive Oil: You will only need the oil for browning the roast in the house. There is no need for it when cooking on the grill.
How to Make it on the Grill
Roast several bulbs of garlic on the grill or in the oven. This can be done ahead of time. Prepare the lamb.
Cut up your choice of fresh herbs. Here, I used parsley and rosemary.
Chop the herbs finely.
Spread the roasted garlic all over the roast.
Add the chopped herbs, adding some between the meat and the fat layer, too.
Roll up the loin and truss the roast with kitchen twine. (Here is a good video)
Season the roast with salt and pepper.
Sear all sides over high heat until the meat is golden brown. Takes about 15 minutes.
Once the roast is seared all over, move it to the side of the grill where there is no flame. This is called indirect grilling. Close the lid. If the roast is getting too brown on one side, shield it with an aluminum foil tent. Depending on the size of the roast, finishing the roast will take 15-25 additional minutes, but always measure the temperature with an internal meat thermometer.
How to roast lamb loin in the oven
To roast lamb loin in the oven, preheat the oven to 350°F. Sear the roast on all sides in a heavy-bottom, ovenproof, or cast iron pan, coating the pan with olive oil. Transfer it to the oven and roast it for approximately the same time as above, depending on the size of your lamb roast.
How long will it take my lamb loin to cook?
The time the lamb takes to cook depends on the weight of the roast. Weigh your roast before cooking. Ours was one and a half pounds. It took about thirty minutes to cook it to medium rare. See the chart below for internal temperatures for your desired doneness.
Pull the roast at the indicated temperature, tent it with aluminum foil, and let it rest for about 5 minutes. It will reach the final temperature indicated in the right column below.
Slice it and serve.
Lamb Doneness Temperatures
When the lamb reaches the temperature for the desired doneness, as indicated in the graphic below, remove it from cooking, tent it and let it rest.
What herbs should you use to season lamb?
The most traditional herbs and seasonings for lamb are garlic, mint and lemon.
- fresh mint
- lemon
- parsley
- rosemary
- oregano
- garlic
- cumin
- coriander
- sumac
- garlic cloves
What should you serve with lamb loin?
Lamb actually goes well with lots of different flavors. In this case, we served it with grilled asparagus and new potatoes. Here are a few other side dishes that are a good fit for lamb!
What vegetables are good with lamb?
Like with side dishes, many vegetables go well with Lamb Loin.
- Grilled or Roasted Asparagus
- Maple Roasted Brussels Sprouts and Sweet Potatoes
- Pea Salad
- Broccoli Salad
- Brown Sugar Roasted Carrots
Pro Tips for Your Success
- Always remove the meat from the fridge and let it come to room temperature for at least 30 minutes before cooking.
- Let the meat rest for at least 5-10 minutes before serving.
- Roast the garlic ahead and freeze it until you are ready to use it. Then, thaw it in the refrigerator overnight and proceed to use it.
- Slice the meat against the grain.
Other delicious grilled recipes
- Cherry Balsamic Whole Duck
- Venison Steak Kabobs
- Chicken with Plum Sauce
- Lamb Meatballs with Coconut Curry
- Grilled Lamb Chops
- Grilled Salmon with Garlic Scape Pesto
- Lamb Burgers with Feta
Other lamb recipes
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Enjoy. And have fun cooking!
Lamb Loin – Grilled or Roasted to Perfection
Ingredients
- 1.5 pounds lamb loin roast
- 2 bulbs roasted garlic
- 1/4 cup fresh parsley chopped
- 3 tablespoons minced fresh rosemary chopped
- 2 teaspoons Olive Oil only if roasting in oven
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Let the roast come to room temperature for at least 30 minutes.1.5 pounds lamb loin roast
- Preheat grill or oven to 350°F.
- Rub the roasted garlic all around the inside of the lamb roast. See the notes below for instructions on roasting garlic.2 bulbs roasted garlic
- Sprinkle the inside with herbs. Season the inside with salt and pepper.1/4 cup fresh parsley, 3 tablespoons minced fresh rosemary
- Roll up tightly. Season the outside with salt and pepper.1 teaspoon sea salt or kosher salt, 1 teaspoon cracked black pepper
- Truss with kitchen string. (see the article above.)
- Brown the roast on all sides. If cooking inside, add a bit of olive oil to the pan.2 teaspoons Olive Oil
- Once browned move the roast to the side of the grill without a burner on. (indirect grill)
- If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
- Cook until temperature is about 135°F for medium rare.
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Notes
- fresh thyme
- fresh sage
Nutrition
Originally published July 9, 2019. Updated October 25, 2024.
Trying this today. I love lamb and am going to put on grill. im sure I’m going to love this
We love it so much! It’s one of the best ways to cook lamb. LEt us know how you like it, Tammie.
made this today for Easter. I have never cooked lame before. My husband loved it. The dog loved it.They are so picky. Thank you for not making me try new things. Love your posts
Lol! That’s hysterical! Glad to be of assistance!
thank you for this easy recipe. I have never made any type of lamb, because I don’t like it, but my family loves it. I made this for them tonight along with scalloped potatoes and asparagus. they loved it.
That’s great! We’re so glad they like it.
Thank you so much for this recipe! First time doing a loin roast of lamb. We like rack of lamb chopped to lollipops, marinated over night then flash grilled.
Doing the loin your way mostly but using my rotisserie. High heat (459) to get a good bark then low and slow to 145 degrees. Letting the meat rest for 10 minutes prior to serving.
Guests cringe sometimes when we tell them lamb is on the menu. They’re usually pleasantly surprised though.
That sounds great! Thanks for checking out the recipe. I hope you like it!
This was awesome! Easy and absolutely delish!
I’m so glad you enjoyed it Trish! We love lamb and I just love an easy recipe!