Lamb loin is a naturally tender cut that benefits from a simple herb crust and careful roasting. The result is delicate, flavourful meat that slices cleanly into elegant medallions.
- Remove the lamb from the fridge and allow it to come to room temperature.
- Preheat the oven to 190°C.
- Pat the lamb dry and rub all over with olive oil.
- Season generously with sea salt, black pepper and fresh thyme.
- Place in a roasting tray and cook for 40–50 minutes, depending on size and preference.
- Medium-rare: 55°C internal temperature (use a meat thermometer for most accurate results).
- Medium-rare: 55°C internal temperature (use a meat thermometer for most accurate results).
- Remove from the oven and rest for 10–15 minutes before slicing.
To serve: Slice into medallions and serve with peas, buttered greens and roast potatoes.
