Cornmeal Crusted Lamb Loin

Cornmeal Crusted Lamb Loin
Cornmeal Crusted Lamb Loin

D'Artagnan

Cornmeal Crusted Lamb Loin

Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe.

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6
Servings
111
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 boneless lamb loins
  • salt & freshly ground pepper, to taste
  • 1 cup cornmeal
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Sweet potato puree, for serving (optional)

Directions

Preheat oven to 375 degrees F.

Season the lamb loins with salt and pepper. In a food processor, pulse together the cornmeal and herbs until the rosemary and thyme are very finely chopped. Dredge seasoned lamb in the cornmeal mixture, pressing it into the meat on all sides. Set aside.
Heat duck fat in a heavy skillet over medium-high flame. Sear the lamb loins on all sides - you should have a nice, golden brown crust. Finish cooking in the oven until lamb reaches desired temperature, about 5-8 minutes. We recommend medium-rare or 135 degrees F on an instant read thermometer. Remove the lamb from the oven and rest on a cutting board for at least 5 minutes. Slice loins and serve with sweet potato puree and your favorite seasonal vegetables.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
8µg
1%
Calcium, Ca
120mg
12%
Fiber, total dietary
2g
8%
Folate, total
78µg
20%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
268mg
38%
Sodium, Na
416mg
28%
Water
4g
0%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.