LAMB LOIN

“A year from now you may wish you had started today.”  Karen Lamb

A dear person gifted me with two beautiful lamb loins.  I had never bought nor prepared lamb loin.  Would that stop me?

I found a recipe that suggested using Herbes de Provence when preparing lamb.  Did I know what that was? Did that stop me?

Doing a bit of research, which is now easy to do on the Internet, I discovered that Herbes de Provence sometimes contains lavender.  I was also gifted, from another friend, with some aromatic  salt that contained lavender and rosemary.  Is there a reason that people keep giving me things that might help my culinary skills?  At any rate, further research revealed that Herbes de Provence contains, along with lavender and rosemary, some savory, marjoram, thyme, and oregano.  I was off and running.

I added whatever spices from my cupboard that would make my spice mixture as close to authentic as possible.  I didn’t have any savory.  My next step was to coat the lamb loin with the spices, wrap it in plastic wrap, and refrigerate it overnight.

Finally, I researched preparing lamb and was advised to brown it for about 4 minutes, two minutes on each side, in an oven-ready pan.  Next, bake it in that pan for about 8 minutes at some degree that I failed to write down or remember.  I chose 375 degrees.  That’s a nice number.

pan

Lamb loin beginning its journey in my cast iron pan.

As the lamb baked I had second thoughts and decided to pull it out at 7 minutes.  I decided to let it rest for 10 minutes. The rule is, you do all the work and the meat gets to rest.  I sliced the lamb after 9 minutes.

done

Voila!  The lamb was tender and juicy and gently seasoned.  Another happy accident in my kitchen.

The moral of the story.  Don’t be afraid to try something new.  Don’t be afraid to follow your instincts.  Remember, recipes are suggestions.  And finally, remember, all your secrets are safe with us.

Loveya – The Grandma

Grandma Pat Cooks lo-carb meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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