Name: Member's Mark Boneless Lamb Loin Roast, Service Counter
Brand: Member's Mark
SKU: 13572122561
Availability: OutOfStock
Rating: 5 (2 reviews)

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Member's Mark Boneless Lamb Loin Roast, Service Counter

<summary><ul><li>French Persillade Recipe: Details a Lamb Persillade recipe, a simple, classic French preparation involving a mixture of fresh parsley with ingredients like Dijon mustard and Parmesan cheese.</li><li>Enhanced Flavor Profile: Highlights a clean and peppery flavor from the parsley, which brings out the rich taste of the porterhouse lamb roast, resulting in juicy, seasoned meat.</li><li>Skillet Roast Method: Utilizes a cast iron skillet to first sear the lamb, then roast it, achieving a crisp, browned crust on the outside and tender meat within.</li><li>Savory Tomato Accompaniment: Suggests roasting cherry or grape tomatoes in the lamb drippings within the skillet until they are meltingly delicious, served alongside the lamb.</li><li>Detailed Preparation Steps: Involves unrolling the lamb, trimming fat, spreading mustard, applying a panko-cheese-parsley mixture, then rolling and tying the lamb securely.</li><li>Efficient Cooking Time: This impressive dish requires only 15 minutes of prep time and 35 minutes of cooking, for a total of one hour, and is designed to serve four individuals.</li></ul></summary>

<h3>Lamb Persillade</h3> Persillade is a simple, classic French mixture of fresh parsley with ingredients like Dijon mustard and Parmesan cheese. The clean and peppery flavor of the parsley brings out the rich flavor of the porterhouse lamb roast and also looks beautiful rolled up with the meat before cooking. Using a cast iron skillet makes it easy to sear first, then roast, for lamb with a crisp, browned crust on the outside and juicy, seasoned meat on the inside. And, cherry tomatoes roast in the drippings in the skillet until meltingly delicious. Try this recipe when you want an easy but impressive dish for family and friends. <ul> <li>Prep: 15 minutes</li> <li>Cook: 35 minutes</li> <li>Total: 1 hour</li> <li>Serves: 4</li> </ul> Ingredients: <ul> <li>1 Thomas Farms® Porterhouse Loin Lamb Roast (about 2 pounds)</li> <li>2 tablespoons Dijon mustard</li> <li>1 cup panko</li> <li>½ cup grated Parmesan cheese</li> <li>½ cup chopped fresh flat-leaf parsley</li> <li>3 tablespoons olive oil</li> <li>2 cups cherry or grape tomatoes (we like to use mixed cherry tomatoes)</li> </ul> Instructions: 1. Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Spread 1 tablespoon mustard over the lamb. Season with salt and freshly cracked black pepper. 2. Stir the remaining 1 tablespoon mustard, the panko, cheese and parsley in a bowl. Add the oil and stir to coat. Spread the panko mixture over the lamb and press down lightly to adhere. Roll up the lamb and tie with string to secure. Season with freshly cracked black pepper. 3. Heat the oven to 400°F. Heat a 10-inch cast iron skillet over medium-high heat. Add the lamb, fat-side down, to the skillet and cook until well browned on all sides. Place the skillet in the oven and roast for 15 minutes. 4. Add the tomatoes to the skillet and stir to coat with the drippings. Roast for another 10 minutes or until the internal temperature of the lamb reaches 135°F. for medium-rare or until desired doneness. 5. Remove the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the roasted tomatoes.

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<ul>
<li>Full service final price may vary</li>
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We have purchased these lamb loin roasts several times. They have been consistently delicious every time. They are best cooked medium, seasoned with sea salt, pepper, garlic, onion powder and fresh or dried rosemary. Roast at 375° for 45-50 minutes or to an internal temperature of 160°. Let the meat rest for 10 minutes before slicing. 

Lamb is an acquired taste but all of our family grew up eating it so and lamb dish is always a big hit. We also purchase other cuts, preparing each using similar seasonings.

Consistently delicious.

This boneless lamb roast is so easy to buy and elevate into an awesome dinner anytime, but I like to cook one midweek to have a fancy at-home dinner. I like that there aren't any bones and I can unroll it to add fillings if I want to.

Easy Weeknight Dinner

Member's Mark Boneless Lamb Loin Roast, Service Counter

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