Lamb loin fillets with herb crust

Lamb loin fillets with herb crust – crispy outside, pink and juicy inside. A festive yet easy lamb recipe that’s perfect for Easter or a special dinner party.

📝 Ingredients

• 600 g lamb loins (4 pieces, each 150g)
• 1 Tbsp oil
• salt and pepper
• 2 Tbsp butter (melted)
• 4 sprigs rosemary
• 2 sprigs thyme
• 5 sprigs parsley
• 1 Tbsp lemon zest
• 3 Tbsp bread crumbs

👨‍🍳 Instructions

1. 1Preheat oven: Preheat oven to 120 °C (250 °F, fan). Line a baking sheet with parchment paper.
2. 2prepare the lamb:Take the lamb loin fillets out of the fridge and let them reach room temperature.
3. 3Make the herb butter mix: Finely chop fresh herbs such as rosemary, thyme, and parsley. Mix with melted butter, lemon zest, salt, pepper, and breadcrumbs. The mixture should be spreadable and slightly firm.
4. 4Prepare the meat: Pat the lamb loin fillets dry, season with salt and pepper, and sear in a hot pan with a little oil for 1 minute on each side.
5. 5Add the herb crust: Place the seared lamb fillets on the prepared baking sheet and spread the herb-butter mixture evenly on top. Press gently to help it stick.
6. 6Finish in the oven: Roast for 12–15 minutes for medium-rare pink lamb, or about 10 minutes for rare.