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Gremolata Crusted Lamb Loin

This aromatic lamb dinner will make any night into a special occasion.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 garlic clove, crushed
    •    2 tbsps fresh lemon juice
    •    2 x 250g lamb eye of loin
    •    1/2 cup chopped fresh mint
    •    salt & freshly ground pepper
    •    500g cherry tomatoes, halved
    •    1 tbsp finely grated lemon rind
    •    1/2 cup chopped fresh continental parsley
    •    2/3 cup (160ml) olive oil, plus extra to grease


  1. Preheat oven to 200°C. Place the tomatoes and lemon juice in a baking dish. Drizzle with half the olive oil and season with salt and pepper. Toss until well combined. Cook in the oven for 15 minutes. Remove.
  2. Meanwhile, combine the parsley, mint, lemon rind, garlic and remaining olive oil in a small bowl.
  3. Heat a large frying pan over a medium-high heat. Grease both sides of the lamb with olive oil and season with salt and pepper. Cook for 2 minutes each side. Remove from the pan. Press the herb mixture evenly over one side of each lamb loin using the back of a small spoon.
  4. Place the lamb, herb side up, on top of the tomatoes. Cook in the oven for 12 minutes on medium. Set the lamb aside, covered with foil, to rest for 4 minutes. Slice each lamb loin across the grain into 4 pieces. Serve with the tomatoes and roasted sliced potatoes, if desired.

This great family recipe is thanks to Taste at


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