Boneless rosemary garlic herbed stuffed lamb loin roast recipe with a delicious sticky pomegranate wine sauce is the perfect less than 30-minute elegant Sunday Supper.
Don’t you just love when you make a recipe and your family and friends you have been slaving in the kitchen all day. Shhhh… We won’t tell a soul. This fancy looking lamb with pomegranate sauce is so easy you can make it for a weekday meal just like our Crab Stuffed Whitefish.
Table of contents
- Why You are Going to Love our Lamb Loin Roast Recipe
- Lamb Lover’s Sunday Suppers
- Where is the Loin on a Lamb?
- Herb Stuffing
- How to Remove the Seeds of a Pomegranate?
- Killer Good Pomegranate Sauce
- Ingredients
- Secret Hacks for Cooking the Best Lamb Loin
- What Temperature Should a Lamb Loin Roast be Cooked To?
- How to Cook a Boneless Lamb Loin in the Oven
- The Best Pomegranate Sauce
- Serve It Up in Style
- What to Serve with Lamb?
- Frequent Asked Questions (FAQ's)
Why You are Going to Love our Lamb Loin Roast Recipe
- Seriously delicious and tender lamb
- Less than 30-minute meal
- Fancy enough for guests but easy enough for weeknight meals
- Killer good homemade pomegranate glaze
- Gluten-free
- Oven roasted and perfect for the holidays
Lamb Lover’s Sunday Suppers
There is no denying it! We are huge lamb lovers. How about you?
If you have never tried it before, you are going to be shocked how much flavor and tenderness a properly cooked lamb dish can be. One of our top recipes is our Easy Moroccan Ground Lamb Stew. It is full of bright bold spices and takes less than 30 minutes on the stovetop.
If you are in to grilling and chilling, be sure to try our Herb Marinated Grilled Rack of Lamb. All we can say is buy 2 racks now as these little lamb lollies sure go fast. Our Middle Eastern Ground Lamb Kabobs are tender juicy grilled ground lamb on a stick infused with spices and herbs. If you pop a couple of these lamb kabobs in a flat bread with a little Traditional Baba Ghanoush and Easy Tabbouleh Lebanese Salad and you are in business.
Are you having a quiet afternoon at home? Be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb. You have no idea what you are missing out on if you don’t give this a try. This recipe is a huge crowd pleaser. Fall off the bone tender lamb and a gravy that is to die for.
Where is the Loin on a Lamb?
The loin is one of the most tender and prized cuts of lamb. It is located in the hindsaddle of the lamb between the ribs and sirloin and above the flank. They can be either with the bone or boneless. For this Lamb Loin Roast recipe, we chose a boneless lamb loin that included the little medallion of tenderloin from the butcher.
Herb Stuffing
What fresh herbs do you have growing on your window seal? We stuffed our boneless lamb loin with rosemary, thyme and parsley. Of course, you can’t forget the garlic. Right?... and lots of it!
She is a pretty big roast. Season your roast with salt and fresh cracked pepper both inside and out. This step is a must. Fresh herbs like in our Savory Herb Roasted Whole Chicken and our Rosemary Herbed Pork Chops with Shallot Wine Sauce really makes a recipe extra delicious. However, you can also use dried herbs as well. Use what you have on hand is always our motto.
How to Remove the Seeds of a Pomegranate?
We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. Reserve some of the seeds for a garnish. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.
Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever. However, you can use pomegranate juice in a bottle as well.
Killer Good Pomegranate Sauce
Seriously killer good! We could do shots of just the sauce- it’s that good. Slightly sweet, slightly sour, savory, deep and rich flavors that take this lamb loin roast recipe to the next level. The taste from the rendered lamb and the aromatics as it reduces and gets glossy is so delicious.
In the same pan we cooked the lamb in, we added…
- shallots
- garlic
- red wine
- fresh pomegranate juice
- aged balsamic vinegar
- pinch of sugar
- salt and pepper
- butter
Getting all those delicious bits off the bottom allows the rich lamb flavors to permeate the pomegranate sauce.
Ingredients
In addition to the ingredients listed above for the pomegranate sauce, you need the following…
- boneless lamb loin
- olive oil
- rosemary
- thyme
- parsley
- extra garlic, of course
Secret Hacks for Cooking the Best Lamb Loin
There is nothing more disappointing that biting into a dry and tough piece of lamb. Your goal is a tender, succulent lamb that melts in your mouth. We like to cook our lamb to medium rare which is about 135 degrees F or 57 degrees F. Here are few of our tried-and-true culinary tricks.
- Tie up with butcher twine to hold in the herb stuffing and keep its shape.
- Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
- One of the most important steps is to sear the loin on all sides well to render the fat. Don’t skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
- Do not overcook lamb! Lamb is best at medium rare. Really, any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
- Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.
What Temperature Should a Lamb Loin Roast be Cooked To?
Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature even after you remove it from the oven.
- Rare – Blue bloody – 125 degrees F (51 degrees C)
- Med Rare – 135 degrees F (57 degrees C) Optimal – We like our lamb cooked to this temperature
- Medium – 145 degrees F (62 degrees C)
- Med Well – 155 degrees F (68 degrees C) Overcooked
- Well Done – 165 degrees F (73 degrees C) Overcooked
How to Cook a Boneless Lamb Loin in the Oven
- Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. Lay boneless lamb loin fat side down and meat side up of a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
- Roll up tightly and use butcher’s twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking. Please make sure your store it in a sealed container in the refrigerator.
- Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
- Sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat.
- Pop your seared stuffed lamb loin roast in the oven. Then, cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds. It took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal.
- Remove from lamb roast from oven. Tent with aluminum foil while you make the pomegranate sauce.
- Don’t wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.
The Best Pomegranate Sauce
- We chose to use fresh pomegranate seeds in the food processor with a little water to get it going to make fresh squeezed pomegranate juice. We strained out the seeds. However, you can also use bottle pomegranate juice like POM in this healthy recipe.
- Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
- Heat the pan up to medium and add shallots and garlic. Then, add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce.
Serve It Up in Style
Did you know that we first eat with our eyes? Presentation is everything.
- Remove the butchers string from the loin.
- Slice lamb in about ½ inch slices against the grain.
- Ladle the delicious pomegranate sauce on the bottom of a serving plate.
- Add the sliced lamb loin over the pomegranate sauce.
- Garnish with fresh herbs and fresh pomegranate seeds
What to Serve with Lamb?
Balsamic Roasted Fennel and Carrots
Crispy Roasted Cauliflower Bites
Crispy Roasted Red Potatoes and Cabbage
Frequent Asked Questions (FAQ's)
An average boneless lamb loin is a little less than 2 pounds. After searing lamb loin well on all sides, bake for approximately 20 minutes or until it reaches the internal temperature of 135 degrees F (57 degrees C).
There is no need to cover the lamb while roasting in the oven. In fact, leaving your lamb uncovered helps the browning and cooking process.
The optimal cooking temperature for lamb to cook to medium rare or 135 degrees F (57 degrees F). The lamb will continue cook even after you take it out of the oven as it rests. At this temperature, your lamb will still be pink on the inside and this is normal and how it is traditionally served.
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Lamb Loin Roast Recipe (Pomegranate Sauce)
Equipment
- butcher's twine
- oven proof skillet
Ingredients
Herb Stuffed Lamb Loin
- 2 pounds boneless lamb loin
- salt and pepper to taste
- 2 sprigs rosemary fresh or 1 tablespoon dried crushed rosemary
- ¼ cup thyme fresh or 1 teaspoon dried
- 1 cup parsley chopped
- 5 cloves garlic peeled and chopped (reserve 2 to pomegranate sauce)
- 1 tablespoon olive oil
Pomegranate Sauce
- 2 shallots peeled and chopped
- ½ cup red wine
- ½ cup pomegranate juice
- 2 tablespoon barrel aged balsamic vinegar We used FM03 Barrel Aged Organic Balsamic Vinegar of Modena
- 1 teaspoon sugar or sugar alternative
- 1 tablespoon butter
Garnishes
- 2 tablespoon fresh pomegranate seeds
- fresh herbs
Instructions
Prepare Boneless Lamb Loin
- Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. (Leave some fat on as when this render it makes the lamb flavorful and tender) Lay boneless lamb loin fat side down and meat side up on a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
- Roll up lamb loin tightly and use butcher’s twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking if wrapped tightly or stored in a sealed container in the refrigerator.
- Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
- In an oven proof skillet, sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat. This step takes about 5 minutes in a hot skillet.
- Place your seared stuffed lamb loin roast in the oven and cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds and it took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. See notes below for more detailed cooking times.
- Remove from lamb roast from oven and place in a dish or cutting board tented with aluminum foil while you make the pomegranate sauce.
Make Pomegranate Sauce
- Don’t wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.
- How to make fresh pomegranate juice from scratch: Add seeds from one whole pomegranate in the food processor. Next add 2 tablespoons of little water to get it going. To make fresh squeezed pomegranate juice, strain out the seeds. Now you have fresh delicious pomegranate juice. If you desire, you can also use bottle pomegranate juice like POM in this healthy recipe.
- Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
- Heat the pan up to medium and add shallots and garlic.Then add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. We used a really good barrel aged balsamic from Italy from Mie Radici. If you are using a cheaper version of balsamic vinegar, you will need to reduce the amount of balsamic vinegar to 1 tablespoon and increase sugar to 2 teaspoons. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce and mix well.
- Remove the butchers string from the cooked lamb loin. Slice lamb in about ½ inch slices against the grain.
- Ladle the delicious pomegranate sauce on the bottom of a serving plate. Add the sliced lamb loin over the pomegranate sauce. Garnish with fresh herbs and fresh pomegranate seeds. Enjoy!
Video
Notes
- Tie up the roast with butcher twine to hold in the herb stuffing and keep its shape.
- Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
- One of the most important steps is to sear the loin on all sides well to render the fat. Don’t skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
- Do not overcook lamb! Lamb is best at medium rare. Really any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
- Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.
- Rare – Blue bloody – 125 degrees F (51 degrees C)
- Med Rare – 135 degrees F (57 degrees C) Optimal – We like our lamb cooked to this temperature
- Medium – 145 degrees F (62 degrees C)
- Med Well – 155 degrees F (68 degrees C) Overcooked
- Well Done – 165 degrees F (73 degrees C) Overcooked
Larry says
This makes working with a lamb roast a lot less intimidating. I would never have thought to use a fruit like pomegranate.
HWC Magazine says
Thanks so much Larry. Pomegranate is a delicious pairing with lamb. We hope give our recipe a try soon.
Aarthi says
I making some lamb recipes very rarely, but I love the way you prepared this dish, and looks so delicious!! Your caramelized onions gravy and Pomegranate Sauce is out of the box , I seriously want to try it out! Your posts are always informative and helpful, Thanks for sharing this, Happy New Year!
HWC Magazine says
Thanks so much Aarthi. Lamb is warming and perfect for the winter weather. We really do hope you try our pomegranate sauce soon, it is really good. The boys ate every last drop. Wishing you a super start to the New Year. Stay well and take care
Abbe@This is How I Cook says
I wish we loved closer! I could send Manservant over to get his meat fix! He loves lamb and I did too, until I gave it up years ago. But oh my! What a feast at your house. Looks like you celebrated well. Have a happy new year, my friend!
HWC Magazine says
Thanks so much Abbe! Send the hubby over any time! We did celebrate well. Wishing you a super start to 2021!
Ken says
I wish I would have seen this recipe last week. Is there a way I can get an update about your recipes?
HWC Magazine says
Hi there Ken! Be sure to subscribe to our newsletter and you will get a weekly e-mail with our new recipes. Scroll up and you will see it. Stay well and take care
Dana Brown says
My grandmother made this every Easter, but we could not find the fruit easily. She said they had this when she was a girl growing up in Italy.
HWC Magazine says
Hi there Dana! So happy to bring back some food memories for you. Those are always the best. Pomegranates are a winter fruit with peak season is September through December. However, you can find pomegranate juice like "Pom" is available bottled all year around. Stay well and take care
mjskitchen says
I think you've outdone yourself with this lamb dish. It looks beyond delicious and the pomegranate sauce really takes it over the top. Now I'm really hungry.
HWC Magazine says
Thanks so much MJ! If you feeling hungry, that is exactly the effect we were going for... (smiling) So glad you enjoyed our Lamb loin Roast recipe. Stay well and wishing you a fabulous start to 2021!
Carla says
This looks so good. I like the video with the juices rolling out.
HWC Magazine says
Thanks so much Carla. We are delighted to hear that you are enjoying our You Tube videos too.
Hannah Kaminsky says
Such an impressive, festive entree! It really does look like Christmas on a plate. Happy holidays, my friend!
HWC Magazine says
Thanks so much Hannah! Wishing you and your family a very happy and safe holiday season. Take care
John / Kitchen Riffs says
Pomegranate? We're in! Love its flavor and color. And it's so good at this time of the year. We remove seeds basically the same way you do. Tried that under water trick, but it's always too much bother. Anyway. lamb is my favorite red meat, and this is a terrific recipe. Thanks! And happy holidays!
HWC Magazine says
Thanks so much John. Happy to hear we have another lamb lover in the group! It's our favorite too. We are right with you on the underwater trick for removing the pomegranate seeds. It's a lot more work then just opening it up and getting them out. Wishing you and Mrs. Riff a safe and happy holiday season.
Eha Carr says
This is absolute and utter food perfection for an Australian gal ! Easy and full of flavour and oh so appetizing to look at ! Just the right amount of blush on my favourite meat also ! Love the reasonably 'heavy' use of herbs from the kitchen garden . . . the lamb is already on the next on-line order ! . . . thank you and be well . . .
HWC Magazine says
Happy Holidays Eha! Thank you so much dear. We are huge lamb lovers too. We bet you have loads of delicious spices to choose from your kitchen garden to pack into this lamb loin. However, you are really going to enjoy the sauce. It is so good, we seriously might just do shots of the sauce. LOL ... Stay well and happy holidays to you!
Katerina says
Oh my word - perfectly cooked lamb under 30 minutes? Unbelievable. This looks so good I could honestly eat it off my computer screen, if I could. Absolutely stunning and perfect for the holiday table or anytime you feel a little fancy. Love meals like this which are easy and healthy but can be easily served to impress company! Wishing you a very Merry Christmas!!
HWC Magazine says
Thanks so much Katerina! We are all about the 30 minute or less, no fuss holiday meals that seem elegant. This year we want it to feel special, even if the occasion is just our immediate family with a couple joining on zoom. Wishing you a safe happy holiday season. Take Care
RecipeAdaptors says
Mmmm lamb 🙂
Robyn says
Wow, this lamb looks perfect for Easter dinner. Can I post about it on my blog this week and link my readers over to you, Bam? Shoot me an email if that works for you? Beautiful!
{Main St. Cuisine} says
What a beautiful roast lamb and the gravy looks amazing (a testament to your expert photography). I can see why your sons were asking when it would be ready! By the way, I'm storing away all of your little bits on raising teenage sons. I feel like my little guys will be there soon (they're getting so big!).
Healthy World Cuisine says
Thanks Allison for your kind comment. I hope your taking close notes on the portion sizes for teenagers. Now you laugh, but one day you will understand.
Nami | Just One Cookbook says
I'm not used to eating lamb because my mom didn't cook it at all, but I love the way you prepared and looks so delicious!! You have such a broad range of repertoire and your family is so lucky!
Healthy World Cuisine says
Arigato gozarimashita Nami-san. I think that you could use a pork roast or even a beef roast and it would be lovely. I know that roasts of ay kind are an oddity in Asia as we normally eat lots of veggies, rice and a little bit of fish or meat unlike the western countries. So this was a rare treat for our family as well. Have a super weekend. BAM