Pan-Seared Loin of Lamb

The most tender cut of all, loin of lamb thinly sliced and drizzled with rosemary-scented pan juices is light yet succulent.
  • Yield Serves 4
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  • 1 3/4 pounds loin of lamb, boned and trimmed of fat (about 12 ounces), tied with kitchen string, if necessary, to form uniform shape
  • 1 tablespoon extra-virgin olive oil
  • 2 large branches of rosemary, stems removed and leaves coarsely chopped (about 1/4 cup)
  • 2 garlic cloves, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good-quality red wine
  • 3 cups Lamb Stock
  • or Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
  • 1 teaspoon all-purpose flour


  1. Moisten the loin with 1 teaspoon of olive oil. Combine the rosemary and garlic and rub it into the loin. Season with salt and pepper.

  2. In a large nonstick skillet over medium-high heat, add the remaining oil. Sear the lamb for 8 to 10 minutes on each side, until the meat is firm to the touch and the internal temperature on a meat thermometer is 135 degrees. Remove the meat to a cutting board to rest for 10 minutes.

  3. Meanwhile, wipe the fat from the skillet with a paper towel. Return the skillet to the heat and add the wine. Cook until the liquid has reduced by half, about 1 minute, scraping the pan with a wooden spoon to loosen the browned bits. Add the stock and simmer until the liquid is reduced by half. Meanwhile, dissolve the flour in 1/4 cup of water. Add to the stock and let simmer and thicken, about 1 minute. Season with salt and pepper.

  4. Slice the loin into 1/2-inch slices and arrange among 4 dinner plates. Spoon the pan juices onto each plate and serve alongside Spoon-Mashed Potatoes.

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