The loin section of a lamb is just as prized for tenderness as the same sections cut from cows, pigs and other livestock. This section can be trimmed with or without the bone to form chops and roasts that are versatile enough to be barbecued, roasted or fried up with breading in an oily skillet. When preparing a roast lamb loin, the basic process entails marinating or dry-rubbing the meat, searing it in a pan, and then finishing it off on high heat in the oven.
Roast lamb loin comes from one of the more expensive cuts of young lamb. In adults, this cut becomes beef tenderloin and filet mignon steaks. When it is from a lamb, butchers often forgo selling full roasts and instead cut it into chops. Those may be traditional loin chops, including parts of the flank and loin sections, or double loin chops that have just tenderloin meat. Whether it is a roast or chops, these cuts of meat are flavorful, lean and able to withstand the driest of cooking methods — from grilling and frying to roasting and broiling.
Elements of barbecuing and the slightly moister oven-roasting can be achieved with roast lamb loin. Chefs often tenderize their meat in a marinade for several hours ahead of cooking time, imbuing the meat with extra flavors like garlic, wine, mustard, teriyaki and fresh herbs like thyme, oregano, rosemary and basil. Others forego that lengthy process and dry rub the roasts instead. This could be a simple blend of salt, pepper, garlic and herbs or a complicated pesto or sauce that will form a flavorful crust during the baking process.
Roasted lamb loin is finished by a quick searing in a hot oiled pan and is then placed in an uncovered roasting pan. Adorning the crevices around the edges of the pan can be stuffed complementary items like carrots, celery, broccoli and potatoes, followed by just enough beef stock to coat the bottom. This liquid should be kept simmering through the cooking process without drying up. After about a half-hour at 400°F (about 200°C) for every 2 lbs. (about 0.9 kg) of meat, it should register an internal temperature of at least 130°F (about 55°C) for a medium-rare roast. These can then be sliced into chops.
For what roast lamb loin touts in tenderness, however, it lacks a little in flavor. This is due to the light amount of fatty marbling. A consequence of this is the fairly prevalent gourmet touch of cutting open the meat lengthwise before cooking it, and then cramming the folds full of a complementary stuffing or pesto. This not only creates filet loin chops with added taste but a boosted aesthetic, too.