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Lemon-y, Herb-y Lamb Loins

 
Type of Dish: Main
Serves:
4 - 6
Prep Time:
10 min
Marinating Time:
120 min
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Weeknight dinners

Lamb loins are a luxurious sort of cut and very lean without the layer of fat left on top. They really only need a minute or two either side, another minute or two to rest and they're done. In these fat free, politically correct days, a nice alternative is to ask your butcher to leave the fat on and cook the loins fat side down first until all the fat is cooked through, then turn them over for a minute or so and rest them. Yummo! The girls can always cut the fat off later if they don't like it.

Goes Well With

Ingredients

  • 2
    whole
    Lamb Loin
    layer of fat left on
  • 2
    tsp
    Lemon Peel
    finely grated
  • 1
    tsp
    Lemon Juice
  • 1
    tsp
    Freshly Ground Pepper
  • 1
    tsp
    Dried Rosemary
  • 1
    tsp
    Dried Cumin
  • 1
    tsp
    Sea Salt

Directions

  • 1 Combine all ingredients in a ceramic dish or plastic bag and marinate in the fridge for two hours.
  • 2 Bring back to room temperature and sear on a hot flat grill, fat side down for about three or four minutes, until the fat is cooked through, then turn and cook the other side for two minutes.
  • 3 Rest for a few minutes before slicing.

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