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Black pepper and rosemary crusted lamb loin
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Black Pepper and Rosemary Crusted Lamb or Goat Loins

Tender lamb or goat loins crusted with rosemary and black pepper.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Goat loin, Lamb loin
Servings: 2
Calories: 388kcal

Ingredients

  • 8 oz lamb or goat loin filet
  • ½ teaspoon kosher salt plus more for finishing
  • 1 teaspoon chopped fresh rosemary
  • 1.5 tablespoons coarsely ground black peppercorns
  • High heat cooking oil such as lamb tallow or grapeseed oil, as needed, about a tablespoon
  • Seasonal vegetables for serving

Instructions

  • Cut the lamb loin in half into 4 ounce pieces.
  • Season the lamb loins with the salt and rosemary all over, then press one side into the crushed peppercorns very well to make them adhere. From here the loins can be wrapped in cling film and refrigerated until needed, 24-48 hours.
  • To cook the loins, heat the oil in a heavy skillet such as a ten inch cast iron pan until lightly smoking. Add the loins pepper-side down and cook on medium-high heat until browned, a few minutes. Turn the meat over and brown the other side, turning it over as needed to brown all the sides, cooking until the meat is medium to medium-rare.
  • Transfer the cooked loins to a paper towel and allow to rest in a warm place for a few minutes, then carve into thick slices and serve alongside some seasonal vegetables.

Notes

A nice side dish is roasted squash cooked with minced ginger and garlic. 
I use lamb loin here, but any kind of lamb chop can also be crusted with black pepper and rosemary. 

Nutrition

Serving: 4oz | Calories: 388kcal | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 84mg | Sodium: 450mg | Potassium: 228mg | Calcium: 16mg | Iron: 2mg