Roasted Lamb Loin


Lamb loin, also known as lamb rump, is one of the most flavourful cuts of lamb meat. It’s the lambs answer to a red steak. Unlike beef, where tenderness and flavour can vary, lamb loin consistently offers a tender and tasty result.

To make a lamb loin with a nicely roasted crust and an evenly pink interior, a two-step cooking approach is utilized. Initially, the meat is cooked at a high temperatures to achieve the desired crust. Subsequently, the cooking temperature is lowered to ensure the lamb retains its perfect pinkness inside.


Roasted Lamb Loin

400 gram Lamb loin

Salt as needed

Pepper as needed

Olive oil as needed

25-50 gram Butter

2 pcs. Rosemary twigs

2 pcs. Garlic clove, crushed


Remove the sinews from the meat

A lamb loin has a thick layer of fat and tendons on one side. The tendons is difficult to chew, so they need to be removed. Leave as much fat as possible, but remove all the tendons.

Brown the meat

Season the meat with salt and pepper.

Cover the bottom of a pan with oil and heat it to 190 ºC.

Brown the meat for 2 minutes on each side.

Finish cooking the meat

Reduce the temperature to 160 ºC. Add butter, rosemary and crushed garlic.

Cover with a lid and cook for about 10 minutes. Turn it halfway through the cooking time. You can also flip the meat three times, so the meat cooks for about 2½ minutes on each side.

If you use a cooking thermometer, cook the meat until it reaches an internal temperature of 44ºC to 47ºC – depending on how red you want it. This is the easiest way to achieve a good result, as the cooking time depends on the thickness of the meat, which can vary from roast to roast.

Let the meat rest

Remove the meat from the pan and let it rest on a cutting board or wire rack for 5-10 minutes.

While the meat is resting, the core temperature will increase by 10-12 ºC. If you cut the meat before it has rested, it will lose a lot of juice. For best results, let the meat rest for at least 5 minutes, but preferably 10 minutes.