We are excited to bring you this hard-to-find boneless lamb roast.
Our boneless lamb roast has all the tenderness and mild flavor of our loin chops, but comes as a beautifully tied boneless roast. This is what is more commonly known as a loin saddle roast, with the loin and the tenderloin wrapped in fat. You can either roast it like a traditional roast, or cut it into boneless lamb loin chops and cook in a pan.
Try our super quick and easy recipe that works equally as well for a weeknight meal or a holiday feast. If you are looking for a different or less expensive version of the holiday lamb roast, this is the perfect cut!
What You’ll Need
Pasture Lamb Loin Roast
1 tbsp olive oil
1 tbsp unsalted butter
Juice from 1 lemon
3 sprigs rosemary, finely chopped
What To Do
Preheat oven to 500 degrees.
Season the lamb roast with salt and pepper, then rub with the olive oil, butter, rosemary, and lemon juice. Place the lamb on a sheet pan lined with parchment paper and roast for 10 minutes, then reduce heat to 375 and cook for another 15-20 minutes and check temperature. It should be a perfect at 150 degrees. Enjoy!
Post written by our meat & poultry buyer, Jonathan Feola.