Best 9 Roasted Lamb Loin With Savory Berry Sauce Recipes

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Roasted lamb loin, a succulent and tender cut of meat, pairs wonderfully with the tangy and sweet flavors of a savory berry sauce. In this article, we will guide you through the steps of selecting quality lamb, preparing it for roasting, and crafting a delectable berry sauce that will elevate your dish to new heights. We'll also provide tips on choosing the right type of berries, achieving the perfect balance of flavors, and presenting your roasted lamb loin with finesse. Whether you're a seasoned chef or a home cook looking to impress your guests, we've got you covered with a comprehensive guide to create an unforgettable dining experience.

Let's cook with our recipes!

RACK OF LAMB WITH BLUEBERRY SAUCE



Rack of Lamb with Blueberry Sauce image

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 14

2 (8 bone) racks of lamb, fully trimmed
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅓ cup sliced shallot
1 pinch salt
1 cup fresh blueberries
1 cup dry red wine
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter, or more as needed

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.

Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

LAMB LOIN - GRILLED OR ROASTED TO PERFECTION



Lamb Loin - Grilled or Roasted to Perfection image

This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!

Provided by Beth Neels

Categories     Main Course

Time 40m

Number Of Ingredients 7

1.5 pounds lamb loin roast
2 bulbs roasted garlic
1/4 cup fresh parsley (chopped)
3 tablespoons minced fresh rosemary (chopped)
2 teaspoons Olive Oil (only if roasting in oven!!!)
1 teaspoon sea salt or kosher salt
1 teaspoon cracked black pepper

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.

Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 18 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN ROASTED LAMB LOIN WITH SWEET AND SOUR RELISH AND (SMOKY OR GRILLED) EGGPLANT PUREE



Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

2 Japanese eggplant, sliced into 1/4-inch rounds
Kosher salt
1 Italian eggplant, sliced in half lengthwise
Kosher salt
Extra-virgin olive oil
1/2 sprig fresh rosemary, leaves removed
2 to 3 sprigs fresh thyme, leaves removed
Juice of 1 orange
1 (1-pound) boneless lamb loin
Kosher salt and freshly ground black pepper
4 tablespoons blended oil
1/2 cup unsalted butter
1 sprig fresh rosemary
2 sprigs fresh thyme
2 cups white wine
1 cup golden raisins
2 to 3 tablespoons blended oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
Kosher salt
2 Italian eggplant, medium dice
1/2 cup pine nuts
2 to 3 tablespoons salt-packed capers, rinsed
Juice of 2 oranges
1/2 cup sherry vinegar
1 tablespoon cumin seeds, toasted
2 tablespoons sugar
2 cups micro arugula, for serving
1/2 Fresno chile, thinly sliced into rounds, for serving
Extra-virgin olive oil, for serving

Steps:

  • Preheat the grill over medium-high heat and the oven to 275 degrees F.
  • For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt. Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes.
  • Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves. Place the whole eggplant onto the hottest part of the grill, flesh-side down. Cover with metal bowl and cook, about 5 to 6 minutes. Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side. Both the Japanese and Italian eggplants should be done at the same time.
  • Remove the charred flesh of the Italian eggplant and discard the skins. Add the flesh and seeds to a blender. Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste. Taste and re-season, if needed.
  • For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides. Place a saute pan over medium-high heat and add the oil. Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes. Flip and continue to sear on the other side, another minute. Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt. Baste the lamb with the melted butter and place into the oven. Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F.
  • When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing. (2 servings)
  • For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins.
  • To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil. Once heated, add the shallots and season with salt, to taste. Next, add the garlic and stir to combine. Once fragrant, add the diced eggplant and season again with salt. Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar. Once the flames stops, add the raisins and wine and stir to combine. To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast. Once toasted add the cumin seeds and about 2 tablespoons sugar. Allow the eggplant to cook down and simmer for about 4 to 5 minutes.
  • For plating: To a medium bowl add the arugula, sliced chile and drizzle with extra-virgin olive oil. Toss to combine.
  • For each serving, spoon some of the smoky eggplant puree onto a plate. Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices. Top with some of the sweet and sour eggplant relish and the micro arugula salad. Drizzle with extra-virgin olive oil.

SAVORY ROAST LEG OF LAMB



Savory Roast Leg of Lamb image

This is another one of those no fail recipes. I've made this probably 30 times over the years for dinner parties and it always comes out perfect. A wonderful blend of flavors that really make this dish stand out.

Provided by CgyVegan

Categories     Lamb/Sheep

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 12

4 lbs leg of lamb, shank half
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
2 shallots, minced
2 garlic cloves, minced
2 bay leaves
1 teaspoon rosemary, crushed
1/8 teaspoon pepper
1/4 cup dry white wine
1/2 cup beef broth
1/4 cup water
fresh rosemary (to garnish)

Steps:

  • Preheat oven to 450 deg. F. Place lamb on rack in roasting pan. Insert thermometer into thickest part of lamb without touching bone. Roast 25 minutes. Remove from oven. Reduce temperature to 325 deg. F.
  • In small bowl, mix mustard and next 6 ingredients. Spread over top and sides of lamb. Roast 30 - 35 minutes per pound for rare, 40 - 45 minutes for medium or until thermometer reaches degree of desired doneness: 140 deg for rare, 160 deg for medium, 175 deg. for well-done. Let stand 20 minutes before carving. Remove bay leaves.
  • To make sauce, add wine, beef broth and water to roasting pan. Cook over medium heat, stirring, 2-3 minutes. Garnish with fresh rosemary, if desired. Serve with sauce.

Nutrition Facts : Calories 471, Fat 30.8, SaturatedFat 13.2, Cholesterol 152, Sodium 208.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.2, Protein 42.6

ROASTED LAMB LOIN WITH GARLIC AND THYME



Roasted Lamb Loin With Garlic and Thyme image

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200840, the recipe for which is posted separately.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 quarts water
16 garlic cloves
4 tablespoons olive oil
2 tablespoons fresh thyme, chopped fine
kosher salt
fresh ground white pepper
2 (3/4 lb) loin lamb, trimmed
1/4 cup veal stock
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 692.1, Fat 61.8, SaturatedFat 23.7, Cholesterol 133.7, Sodium 112.5, Carbohydrate 4.3, Fiber 0.4, Sugar 0.1, Protein 28.7

ROAST LAMB LOIN PERSILLADE



Roast Lamb Loin Persillade image

Categories     Blender     Garlic     Lamb     Roast     Low/No Sugar     Wheat/Gluten-Free     Winter     Chill     Parsley     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and tied by butcher
1/2 teaspoon fresh lemon juice

Steps:

  • In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
  • Preheat oven to 425°F.
  • Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
  • In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
  • Divide sauce between 2 plates and top with lamb.

LEG OF LAMB WITH RASPBERRY SAUCE



Leg of Lamb with Raspberry Sauce image

This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.

Provided by Emma Officer

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h20m

Yield 4

Number Of Ingredients 6

1 ½ cups vegetable broth
2 cups frozen raspberries
¼ cup raspberry jam
2 tablespoons red wine vinegar
1 (3 pound) boneless leg of lamb
½ teaspoon dried rosemary

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.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g

ROASTED LAMB LOIN WITH SAVORY BERRY SAUCE



ROASTED LAMB LOIN WITH SAVORY BERRY SAUCE image

Categories     Lamb     Dinner

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, divided
¼ cup raspberries
¼ cup blueberries
1 onion, chopped into large chunks
1 stalk celery, diced
1 tomato, chopped
1 tablespoon sugar
⅓ cup vinegar
Salt and freshly ground pepper
1 pound boneless lamb loin
1 sprig thyme
1 sprig marjoram

Steps:

  • In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the raspberries, blueberries, chopped onion, the diced celery, tomato, sugar, and vinegar; season to taste with salt and pepper. Simmer for about 30 minutes until the sauce is thick. While the sauce cooks, season the lamb by rubbing it with salt and pepper. Heat a skillet over high heat and add the remaining 1 tablespoon olive oil. Add the thyme and marjoram sprigs, and allow them to perfume the oil for about 1 minute. Remove the herbs and add the lamb. Brown the lamb on all sides, turning it gently with tongs. (Avoid using a fork; the tines may puncture the meat, allowing the flavorful juice to leak out.) You want the lamb to remain pink inside. Spread the berry sauce on a large serving plate. Slice the lamb into 1-inch pieces and arrange them on top of the berry sauce. Serve immediately.

Tips:

  • Choose the right cut of lamb: A loin roast is a good choice for roasting because it is tender and flavorful. You can also use a leg of lamb or a shoulder roast.
  • Season the lamb well: A simple rub of salt, pepper, and garlic powder will do the trick. You can also add other spices, such as rosemary, thyme, or oregano.
  • Sear the lamb before roasting: This will help to create a flavorful crust and keep the lamb moist. You can sear the lamb in a skillet over medium-high heat for 2-3 minutes per side.
  • Roast the lamb at a low temperature: This will help to prevent the lamb from becoming dry. Roast the lamb at 325 degrees Fahrenheit for about 1 hour per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Let the lamb rest before carving: This will help the juices redistribute throughout the meat. Let the lamb rest for about 10 minutes before carving.
  • Serve the lamb with a flavorful sauce: A berry sauce is a great option because it is sweet and tart and complements the lamb well.

Conclusion:

Roasted lamb loin with savory berry sauce is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and flavorful, and the berry sauce is the perfect complement. This dish is sure to impress your guests.

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