Lamb loin recipe


A lovely loin brushed with some mustard and some fresh herbs and garlic too.

Preparation time: 20 minutes

Cooking time: 60 minutes

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Serves: 4 people

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‘Maxim’ Potatoes


  1. Rub the loin of lamb with mustard and place in a bowl with the crushed rosemary, thyme, garlic, lemon zest and a drizzle of olive oil.
  2. Preheat the oven to 150˚C/300˚F.Gas Mark 2.
  3. Slice the potatoes 2 – 3 mm thick. Place the potatoes in a bowl and add the clarified butter. Season with salt and pepper and gently mix the potatoes to coat with butter. Arrange the potatoes in a single layer over a baking sheet or low pan, overlapping them slightly to look like fish scales. Cover with a second layer of parchment paper and a second fitting-baking tray. Place in the oven for 20 – 30 minutes until the potatoes are cooked. Remove from the oven and keep aside until ready to serve.
  4. Increase the oven temperature to 180˚C/350F/Gas Mark 4. Heat a large frying pan and sear the lamb, rosemary and garlic cloves on all sides, about 5 minutes. Season well with salt and pepper.  Discard the rosemary and transfer lamb and garlic to a baking tray. Roast in oven about 25 – 30  minutes or until cooked. Rest in a warm place.
  5. Place the tray of the cooked potatoes back in the oven, while the lamb rests, for about 5 minutes until golden brown.
  6. In the meantime, degrease the frying pan. Over a medium heat, add the white wine and reduce by two thirds. Add stock and rosemary and reduce until it coats the back of a spoon. Strain through a sieve and add some fresh mint.
  7. Slice the lamb loin. And serve the maxim potato with the sliced lamb and a drizzle of jus.

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