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Roasted Lamb Loin with Mint Chimichurri

Roasted Lamb Loin with Mint Chimichurri

  • Author: Mila Furman


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


  • 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


  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