The beauty of simplicity
This seductively simple lamb loin recipe was the main course of my first Wine Salon. It is a deceptively simple lamb preparation. Best of all, it features the aphrodisiac of rosemary. Its perfume permeates the air as the dish cooks. (And a little-known fact about rosemary, it improves memory! What could be better for sparking meaningful conversation at your Wine Salon than a strong mind and great memory?)
A recipe for Pinot Noir
If you’re planning to serve this dish as a part of a Wine Salon dinner, be sure to pair it with Ketcham Pinot Noir, or your favorite Russian River Pinot.
Whether you choose to make this lamb for your own Wine Salon, or as a simple solution for Sunday Supper, you’re going to love how easily this dish comes together.
A deceptively simple recipe, this herb-infused lamb is sure to impress.
- 8 Lamb Loins
- 4 sprigs of rosemary taken off the stem
- 6 cloves of garlic
- 2 tablespoons of coarse salt
- 1/4 cup olive oil
- Preheat oven to 400 degrees fahrenheit.
- Pulse rosemary, garlic, and salt in food processor until a paste is made.
- Slowly add olive oil to the mixture in a steady stream with the food processor running.
- Pour over lamb and marinate for 30-60 minutes.
- Heat a cast iron frying pan over high heat for a few minutes. Add enough olive oil to coat the pan. Add the lamb and cook for 1-2 minutes on each side, until a good sear has formed.
- Put the whole frying pan in the oven and bake for 8 minutes.
- Transfer to a platter for serving.
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