Best 6 Roasted Lamb Loin With Savory Berry Sauce Recipes

RACK OF LAMB WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
• Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
• Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
• Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
• Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
• Remove lamb to a cutting board to rest about 5 minutes.
• Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
• Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

LAMB LOIN - GRILLED OR ROASTED TO PERFECTION

Steps:

• Let roast come to room temperature for at least 30 minutes.
• Preheat grill or oven.
• Rub roasted garlic inside of roast, all around.
• Sprinkle inside with herbs. (see post for suggestions)
• Roll up tightly.
• Truss with kitchen string. (see post)
• Brown roast on all sides. If doing inside, add a bit of olive oil to pan.
• Once browned move to the side of the grill without a burner on. (indirect grill)
• If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
• Cook until temperature is about 125°F for medium rare.

LEG OF LAMB WITH RASPBERRY SAUCE

Steps:

• In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
• Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
• Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
• While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

HERB-ROASTED LAMB LOIN WITH GOAT CHEESE AND ZINFANDEL SAUCE

Steps:

• This cheese filling can be made one day in advance. Using a fork, combine the goat cheese, pancetta, tomatoes, herbs, and garlic in a small bowl. Chill the mixture for a few minutes to allow the flavors to meld. When ready to use it, let the cheese mixture soften slightly at room temperature.
• Place the wine, shallot, and herb in a small saucepan and bring to a boil. Lower the heat and simmer until the liquid is reduced by half. Add the stock, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of liquid. Remove the herb sprigs.
• Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy (but not so thick that it sticks your lips together; add a tablespoon or two of hot water if it gets too thick). Taste and season with salt and pepper.
• Season the lamb with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat until almost smoking. Sear the lamb on both sides for a minute or so, to brown, then reduce the heat and cook each side 3-4 minutes longer. Transfer to a plate and let rest. You may serve the loins whole or sliced, with equal portions of the goat cheese mixture crumbled along the top and Zinfandel Sauce spooned over it.

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

ROASTED LAMB LOIN WITH GARLIC AND THYME

Steps:

• Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
• In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
• Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
• Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
• Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.