Lamb Loin Roast Recipe (Pomegranate Sauce)
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.
oven proof skillet
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
- 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
- 2 tablespoon fresh pomegranate seeds
- fresh herbs
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!
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 after you remove it from the oven.
- 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.
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. 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.
What herbs to stuff roast with?
You can use any fresh herbs you desire but rosemary really goes well with lamb. Use what you have on hand. You can use either fresh or dried herbs.
If you cannot find a boneless lamb loin roast, you can exchange with a pork tenderloin. You will either need to fillet open or ask your butcher to do this for you so that you can stuff the pork tenderloin.
- 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
Serving: 1g | Calories: 453kcal | Carbohydrates: 11g | Protein: 49g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 157mg | Sodium: 196mg | Potassium: 897mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 6mg