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Lemon Herb Lamb Loin Roast

Turn lamb into a weeknight treat with this simple technique.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American, Mediterranean


  • 2 lb boneless lamb loin roast should be tied into a roll by the butcher, if not, roll and tie tightly with kitchen twine
  • juice and zest of one lemon
  • 5 sprigs’ worth of thyme leaves
  • salt
  • freshly ground black pepper

for the baking dish:

  • 1-2 tablespoons olive oil
  • 3 springs rosemary
  • 3 sprigs thyme
  • 1 small bunch sage
  • 1 lemon, sliced


  • Preheat oven to 450.
  • Sprinkle the lamb with lemon juice, thyme, salt and pepper. Place on a skillet and brown on all sides, about 15-20 minutes. The internal temperature should be around 85-90 at the center of the thickest part.
  • Place the baking dish ingredients in a 1 1/2 quart shallow baking dish, with the lemons forming a single layer.
  • Top with lamb and roast for 20 minutes or until the internal temperature is 125.
  • Allow to sit a couple of minutes and slice.