| | | | |

Roasted Lamb Loin with Mint Chimichurri

Everyone needs to have a great signature dish in their artillery and this is IT!  A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

When I am not inventing new recipes in the kitchen, I find my favorite way to enjoy an evening is to get together with close friends and family over a warm meal.  As most hosts will say, a lavish dinner is not an easy task to accomplish.

I like to think that I am a pretty fabulous hose.  The kind of host who is focused yet gracious.  And with the arrival of my guests I seem perfectly put together and in control in a dashing outfit, seemingly relaxed an putting finishing touches on my food with a sprinkle of this, a dab of that and refilling everyone’s emptying glasses.

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.   Yea…not so much guys.  You see most of the time I am usually doing last minute dinner parties.  And I am typically running around like a chicken with my head cut off, in yoga pants, slicing, dicing, grilling and roasting.  But you damn well better believe I am refilling everyone’s glasses 🙂  That part is not optional.

I have always believed that every host has to have an artillery of weapons at their side to prepare for their dinners.  But the most important one?  THE recipe.

You know that recipe that makes the host shine out like a star and leaves their guests salivating for more.  Forget the chicken, forget the tenderloin; ladies and gentlemen I would like to present to you the star of our show : Lamb.

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

Many of my friends and clients are terrified of making lamb.  The hefty per pound price tag will intimidate any food lover and make them question if they are worthy of cooking such a beautiful cut of meat.  The bottom line is, yes, you are worthy and no, it is not difficult to make.

Today’s recipe is a one pan roast that is a true crowd pleaser.  I used lamb loin only because it was given to me by a friend of mine who ordered meat from a purveyor and had no idea what to make with it.  This recipe will work JUST AS FABULOUSLY with boneless leg of lamb though.

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

The lamb loin is seasoned super simply with salt, pepper, really fruity olive oil and garlic powder.  I added some potatoes to the pan and let them roast with the lamb, slowly absorbing the luscious lamb juices.  While the lamb cooks up a quick whizz in the Vitamix later and I have the sexiest and most delicious mint chimichurri ever to douse my taters and lamb in.  It’s delicate yet uber flavorful.  Perfect for this simple dish.

The aromas that fill the kitchen will truly make anyone’s mouths water.  And while that lamb is in the oven you can even enjoy a delicious glass of wine…go on do it, you deserve it!  Yoga pants or not…you are still fabulous.

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Lamb Loin with Mint Chimichurri

Roasted Lamb Loin with Mint Chimichurri


  • Author: Mila Furman

Description

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.


Ingredients

Scale
  • 1 lamb loin (they vary from 1/21 lb in weight)
  • 2 pounds of red potatoes (washed and cut into 1 inch pieces)
  • ¼ cup of olive oil
  • ¼ cup of mint (loosely packed)
  • 2 tbsp of dill
  • 3 garlic cloves
  • Pinch of red pepper flakes (or more)
  • 1 tbsp of freshly squeezed lemon juice
  • Water as needed
  • Salt and pepper to taste

Instructions

  1. In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice and salt and pepper. If the mixture is a bit to “tight” loosen it up with a bit of water.
  2. Preheat oven to 450-degrees.
  3. Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier clean-up.
  4. Place the lamb roast flat side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
  5. Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning. An instant read thermometer should read 125-130 degrees Fahrenheit for medium rare)
  6. Remove pan from oven and place tenderloin on the cutting board. Let rest for 10 minutes.
  7. Toss the potatoes with half of the chimichurri sauce.
  8. Slice the lamb loin, drizzle with remaining sauce and enjoy.
  • Category: Entree
  • Cuisine: Latin Fusion

 

Similar Posts

23 Comments

  1. This is so good Mila!! I am a lamb fanatic and get so picky about how it’s made! This is perfection 🙂 I do miss eating a nice cut of lamb and now I’ll be day dreaming about it until I get to… but that chimichurri sauce looks heavenly with it too! I might just make the potatoes till I get to have the lamb 🙂

    1. Omg! That’s how this recipe was developed Dini! I made the potatoes first and then thought… This would be heaven with lamb 🙂

  2. Coming from Australia you will obviously have touched my heartstrings – all of them! Have never made chimichurri with mint and in about five minutes a lady living 100 miles south of you and SO keen on this side will have the recipe also! And I shall naturally try!! Oh, lamb prices have reached quite impossible prices here also – largely because we get the export dollar when we send it o’seas! So agree with your words ‘simple’ and ‘elegant’!!

    1. OMG thank you so much for sharing my recipe!!! Lamb is super expensive here too… But I shell out the penny when it’s for good quality New Zealand or Australian lamb. Such beautiful animals deserve the best care 🙂

  3. This is a show-stopper of a dish for sure! I’m a huge fan of lamb and yours is cooked perfectly (of course) 😉 And I really love the vibrant green chimichurri that looks so beautiful next to that pink center.

  4. I added more mint to the sauce as I thought the garlic overwhelmed it and it was a tad to lemony for me so I added more oil and water. But the end result was a perfect combo of delicious meat and yummy potatoes with herb sauce. Very good!

  5. A friend gave me bone in tenderloin lamb. Without having a butcher cut through bone, can I use your recipe and roast it whole?

Leave a Reply