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Lamb Loin Rolled with Herbs


  • shepherd Song Farm loin roast untrimmed or loin saddle
  • 2 leeks
  • 20 fingerling potatoes
  • 1 small sunchoke Jerusalem artichoke
  • 1 garlic clove
  • 1 shallot
  • 1 bundle of sage rosemary, and parsley
  • 1 cup watercress
  • 2 Tablespoons butter
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Herb Mix

  • Remove large stems of herbs and finely chop
  • Chop and mince garlic
  • Fine dice shallot
  • Discard green parts from leeks and thinly slice remaining whites into small rings
  • Mix together 1 teaspoon of fine, diced shallot, 1 teaspoon minced garlic, the chopped herbs and sliced leeks. Set aside.

Lamb Loin Roast

  • While preparing the loin roast boil potatoes on medium heat until tender
  • Drain potatoes and allow to cool to room temp
  • Trim extra fat off the bottom of the loin.
  • Remove tenderloins (on both sides of the backbone) and retain.
  • Using a boning knife separate the backbone from the loin eye. Do not separate the 2 halves at the center of the backbone. Then carefully remove the backbone from the meat resulting in 1 boneless piece of meat (see video).
  • Season the inside surface with salt, pepper and chopped herbs
  • Roll and tie with 100% cotton string
  • Season the exterior with salt and pepper
  • Grill lamb saddle with indirect heat and move coals as needed to allow a consistent heat and good caramelization.
  • Slow cook--don’t rush. When the internal temperature reaches 130-135 °F. Remove from grill and allow to rest.
  •  Finish and Serve:While meat rests heat a cast iron skillet.Cut the cooked potatoes in half and on medium high heat sear and caramelize potatoes in olive oil.
  • Add the herb mix and slowly cook with the potatoes.
  • Add an additional Tablespoon of butter if needed.When leeks are tender, add watercress and sunchokes.Season with salt and pepper.Drizzle meat and potatoes with oil and fresh parsley