Favorite prep for lamb loin roast (that is not rosemary-garlic)?

Cooking Discussions
1

I picked up a couple of lamb loin roasts, about 1.6 pounds each, and each with thin fatcap intact. My first inclination was my old “go-to” prep for other lamb roasts (various leg and shoulder roasts, and also used for various beef and pork roasts) - salt them and slather with a garlic-rosemary paste, let them sit for a few hours in the fridge, then smoke and roast to medium rare.

But I don’t recall doing lamb loin roasts before, and while I’m sure my standard would be fine, I thought I might like to branch out if anyone has any suggestions for other preps, whether Caribbean, African, Indian, Mediterranean or MidEast, whatever.

(Apologies for lumping together regions as if they represent individual monoliths of cooking styles - just trying to spur conversation and say I’m open to anything.)

4 Likes
2

But I love anything with chimichurri. The mint gives it a nice twist. Plus… lamb + mint :wink:

Or shawarma-spiced?

Can’t wait to hear what you’re making. I adore lamb anything.

3 Likes
3

Perhaps something Persian-inspired? Still has rosemary and garlic, but the pomegranate molasses, cumin, Aleppo pepper, and mint will give it a nice flavor.

3 Likes
4

I saw that one as well. I’d be careful with the pom molasses, as they can be incredibly overpowering.

2 Likes
5

Here’s a chicken marinade posted back in 2021 by foodshutterbug that might work.

2 Likes
6

Agreed.

1 Like
7

Thanks for both! Have you tried the mint one yet? I’m a bit surprised to see it call for roasting 30-35 minutes at 450°F for such a small piece of meat (ingredients list recites 0.5-1 pound piece). I’d think that timeline might put it considerably past medium rare. (But she does say use a probe)

I definitely want to try the ME-style one, but it might take me a while to get the sumac. I’ve had it in restaurants but haven’t seen it retail anywhere around here.

8

I have not. We purchase a lamb share each fall from a local farm (1/2 a lamb), and I think at this point we may only have ground lamb and chops left.

That does sound like a long time. I’d go with your guts/experience… and a probe.

I got sumac locally at an international store. Shit lasts forever :wink:

2 Likes
9

There’s a store near my church that carries primarily ME foods plus a lot of German stuff. I bet they’ll have it. I usually only stop in there when I want some Barbary bread.

1 Like
10

What a strange, yet intriguing mix of foods! I would love a store like that near me.

2 Likes
11
2 Likes
12

The proprietor told me they have a fair base of customers who’d previously lived in Western EU and recognize the brands. The other end of the same plaza has another international store that’s primarily central and Eastern EU focused, with stuff from PL, UA, RU. Plus loose tea from Turkey that I use to make my kombucha a lot more cheaply than going to a tea shop for loose/bulk tea.

2 Likes
13

Thanks, I think I’d sort of heard of that store but never looked into it. There’s one about 30 miles away.

1 Like
14

Go through your herbs and spices and see what you’d want to replace. They have varying sizes, and sniff jars so you can figure out if you like the blend or not.

1 Like
15

The issue with heavier spicing in the prep is that for a loin, it won’t penetrate the meat like a marinade would for a whole leg of lamb.

I’d also want to make sure the spicing doesn’t taste “raw” in the end. You could brown the spice-coated outside at the outset or at the end, to safeguard against that.

The flavor profile from Indian whole raan (lamb leg / shoulder) would work nicely — Sikandari is the most famous, but there are others.

Much simpler and also delicious, a mustard and herb crust. A friend made this with racks last thanksgiving, and it was fabulous. Lots of mustard, generous garlic, herbs of your choice (swap rosemary for thyme or HDP), and optional fresh breadcrumbs (roasted) or panko.

ETA: it just struck me that you can get a stronger marinade or spices better distributed in a loin by butterflying it & then rolling & tying it up.

My aunt does this with a beef roast at Christmas (garlic, parsley, anchovies, etc) and it turns out pretty spectacular and really well flavored throughout. And it’s not as fussy as it sounds — I even did it once when she hurt her hand :grin:.

3 Likes
16

More ideas for seasoning on previous threads:

3 Likes
17

I’ve enjoyed this prep with various roasts. If I don’t have all the spices, I just use the ones I do have.

I’ve also used the spices used for Chinese cumin lamb kabobs or stir frys on roasts.

1 Like
18


Thanks. As with the above recipe from the other meat seller above (Dartagnan), sumac is the only thing I’m lacking. I’ve read some suggestions for subs, but in the past, in general, I’ve not found such suggestions to be very close. So maybe I’ll just skip as you mentioned doing.

Edit… Speaking of both recipes calling for sumac, after reviewing them, I think someone is looking over someone else’s shoulder, most likely the meat seller (column 2) watching their competitor (who did give credit to Y.O. - column 1). The difference in amounts can mainly be attributed to Y.O. being for a full leg vs. Dartagnan’s being for a loin roast.

Column 1 Column 2
2 teaspoons black peppercorns 1 teaspoon black peppercorns
5 cloves 2 whole cloves
1⁄2 teaspoon cardamom pods ¼ teaspoon whole cardamom
1⁄4 teaspoon fenugreek seeds (no fenugreek seed)
1 teaspoon fennel seeds ½ teaspoon fennel seed
1 tablespoon cumin seeds ½ teaspoon cumin seed
1 star anise ½ star anise
1⁄2 cinnamon stick 1-inch piece cinnamon stick
1 tablespoon grated nutmeg 1 teaspoon nutmeg
1⁄4 teaspoon ground ginger ¼ teaspoon ground ginger
1 tablespoon sweet paprika 1 teaspoon sweet paprika
1 tablespoon dried sumac 1 teaspoon dried sumac
3⁄4 tablespoon kosher salt salt to taste
1 3-inch piece of fresh ginger (ground but not fresh ginger)
3 garlic cloves 2 cloves garlic,
3⁄4 cup chopped cilantro ¼ cup cilantro
4 Tbs lemon juice 2 Tbs lemon juice
(no coriander) ½ teaspoon coriander seed
1 Like
19

Squeeze of fresh lemon for the sumac .

There’s enough stuff that it won’t be missed.

2 Likes
20

Sumac is citrusy.

Substitute a combination of citrus zest and an earthy vinegar.

Before I bought a giant jar from a middle eastern store, I used to collect the little containers from lebanese or other middle eastern takeout. If you have a place nearby, you can ask just ask them for some.

2 Likes