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Cornmeal Crusted Lamb Loin

D'Artagnan | Yield: 4
Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe.
Cornmeal Crusted Lamb Loin Recipe | D'Artagnan


  • 2 boneless lamb loins
  • Salt & freshly ground pepper, to taste
  • 1 cup cornmeal
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 tablespoons duck fat
  • Sweet potato puree, for serving (optional)


  1. Preheat oven to 375 degrees F.
  2. Season the lamb loins with salt and pepper. In a food processor, pulse together the cornmeal and herbs until the rosemary and thyme are very finely chopped. Dredge seasoned lamb in the cornmeal mixture, pressing it into the meat on all sides. Set aside.
  3. Heat duck fat in a heavy skillet over medium-high flame. Sear the lamb loins on all sides - you should have a nice, golden brown crust. Finish cooking in the oven until lamb reaches desired temperature, about 5-8 minutes. We recommend medium-rare or 135 degrees F on an instant read thermometer. Remove the lamb from the oven and rest on a cutting board for at least 5 minutes. Slice loins and serve with sweet potato puree and your favorite seasonal vegetables.