This doesn't take as long to cook as a leg of lamb, but it's just as delicious, especially with the zesty gremolata.






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  • 1 boneless lamb loin (approx. 900 g/2 lbs), tenderloin and rib apron attached
  • 1½ tbsp olive oil (30 ml), divided
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 2 tsp (8 g) finely chopped parsley
  • 1 tsp (5 g) finely chopped rosemary
  • 1 tsp (5 g) finely chopped thyme
  • 1 tsp (5 g) finely chopped oregano
  • ½ lemon, zested
  • Kosher salt
  • Freshly ground black pepper


  • ½ lemon, zested and juiced
  • 1 clove garlic, minced
  • 3 tsp (15 g) finely chopped parsley
  • 2 tsp (10 g) finely chopped oregano
  • 2 tsp (10 g) grainy Dijon mustard
  • ¼ cup (60 ml) olive oil
  • Kosher salt
  • Freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 10 minutes + 10 minutes. 

  1. Set lamb onto a large work surface. Cut a long piece of butchers twine; set both aside.
  2. Combine 4 tsp (20 ml) olive oil with garlic, shallot, parsley, rosemary, thyme, oregano and lemon zest in a small bowl. Season the inside and outside of the lamb with salt and pepper. Spread oil mixture over inside of the lamb. Roll the loin into the tenderloin and rib apron, then tie the roast with twine. Set aside to marinate for 10 minutes.
  3. Preheat oven to 175°C (350°F).
  4. Set a cast iron or stainless-steel skillet over medium-high heat. Rub the outside of the roast with remaining 2 tsp (10 ml) of olive oil. Add the roast to the pan and sear until well-browned all over, about 10 minutes.
  5. Transfer the skillet to oven and roast until the internal temperature reaches 52°C (125°F), about 15 to 20 minutes. Transfer onto a cutting board and tent with aluminum foil. Rest for 10 to 15 minutes before slicing.
  6. For the gremolata, whisk together lemon zest and juice, garlic, parsley, oregano, Dijon and olive oil in a small bowl. Season with salt and pepper. Serve with lamb.