Perfect Roast Lamb Loin: Juicy Herb-Crusted Recipe & Tips

A lamb loin roast is a tasty, quicker alternative to a traditional roast. Stuffing the loin with herbs, nuts and mustard adds bright flavour and texture while keeping the meat tender and juicy.

Read on for a simple, reliable method to make a pistachio- and herb-stuffed lamb loin.

three slices of cooked lamb loin on a board

🥘 Ingredients

a lamb loin covered in herbs and spices on a baking tray

To make this dish you will need:

1 kilogram boneless lamb loin
60 grams shelled pistachios
1 lemon, zest and juice
2 cloves garlic
1 tablespoon Dijon mustard
¼ cup chopped parsley
¼ cup olive oil
1 tablespoon salt (plus pepper to taste)

The pistachios add crunch, lemon provides brightness and Dijon brings a subtle heat. Parsley and garlic round out the stuffing with fresh, aromatic notes.

rolled boneless lamb prepared in a baking dish

🔪 Instructions

Preheat the oven to 180°C. Rinse the lamb under cold water and pat dry with paper towels.
Make the stuffing: combine pistachios, lemon juice and zest, garlic, Dijon mustard and parsley in a food processor. With the motor running, pour in the olive oil in a thin stream until a coarse paste forms.
Place the lamb loin flesh-side up on a baking tray. Spread the stuffing along the centre, then roll the loin up and tie it with kitchen string to secure. Drizzle with a little olive oil and season with salt and pepper.
Roast for 10 minutes at 180°C, then reduce the oven temperature to 160°C. After 20 minutes, check the loin: if it looks dry, add about half a glass of water to the tray. Continue roasting for another 20–25 minutes, or until the internal temperature and colour reach your preferred doneness. Total cook time is typically 45–60 minutes depending on size and oven.
Remove the roast from the oven and transfer to a plate. Cover loosely with foil and let it rest for 10 minutes before slicing. Serve immediately.

🥗 Side dishes

roast lamb served on a blue plate with a side of potatoes

This lamb pairs beautifully with roasted potatoes and a crisp salad. Simple lemony roasted potatoes or a classic Greek salad complement the rich flavours of the meat and pistachio stuffing.

📖 Variations

Try these variations to change the flavour profile:

Replace pistachios with toasted almonds or walnuts for a different texture.
Add crumbled feta or grated pecorino to the stuffing for a salty, creamy note.
Include fresh rosemary or thyme instead of parsley for a more classic roast-lamb aroma.
For a spicier filling, mix in a pinch of chili flakes or smoked paprika.

📖 Recipe

two slices of roasted lamb loin served on a wooden board

Lamb Loin Roast

A quick and tasty lamb loin stuffed with pistachios and herbs.

Prep:
20 mins

Cook:
50 mins

Total:
1 hr 10 mins

Servings:
6 serves

Cuisine:
Greek Inspired

Author:
Peter G

Ingredients

1 kilogram lamb loin
60 grams pistachios, shelled
1 lemon, zest and juice
2 cloves garlic
1 tablespoon Dijon mustard
¼ cup parsley, chopped
¼ cup olive oil
1 tablespoon salt (plus pepper to taste)

Instructions

Preheat oven to 180°C. Rinse the lamb and pat dry.
In a food processor combine pistachios, lemon juice and zest, garlic, mustard and parsley. With the motor running, stream in the olive oil until a paste forms.
Lay the lamb loin flesh-side up. Place the stuffing down the centre, roll the loin and tie with kitchen string. Drizzle with olive oil and season with salt and pepper.
Roast 10 minutes at 180°C, then reduce to 160°C. After 20 minutes check for dryness and add a splash of water if needed. Roast a further 20–25 minutes (total 45–60 minutes depending on size).
Remove from oven, cover loosely with foil and rest 10 minutes. Slice and serve.

Nutrition

Calories: 383 kcal
|
Carbohydrates: 5 g
|
Protein: 37 g
|
Fat: 24 g
|
Saturated Fat: 5 g

Nutrition information is approximate and provided for convenience.

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