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Lamb Loin en Persillade

D'Artagnan | Yield: 2
Bright and fresh, this traditional French preparation of parsley, garlic and lemon is perfect on our domestic lamb.
Lamb Loin en Persillade Recipe | D'Artagnan

Ingredients

  • 1/3 cup packed fresh flat-leaf parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 boneless lamb loin
  • 1/2 teaspoon fresh lemon juice

Preparation

  1. In a food processor, pulse together 2 tablespoons of parsley, olive oil, 1/2 teaspoon garlic, lemon zest and 1/4 teaspoon salt, until the mixture is smooth. Cover and chill until step 5.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, mix together remaining parsley, garlic, and lemon zest. Season lamb loin with salt and pepper. Rub herb mixture all over lamb loin and place om a rack in a baking dish. Roast for 15 to 20 minutes, or until lamb reaches medium-rare, or 135 degrees F on an instant read thermometer.
  4. Remove lamb to a cutting board to reast for at least 5 minutes before cutting into 1/2 inch thick slices.
  5. In a small saucepan heat the parsley sauce over low heat until warmed through. Stir in lemon juice. Divide sauce between 2 plates and top with sliced lamb.