Lamb Loin with Za’atar Crust
If you want to impress your guests with a lean and tender piece of lamb but are short on time, try this roasted lamb loin with a za’atar crust. The crust is packed with aromatic spices while the lamb tenderloin is juicy and blush pink. Perfect for a special occasion such as Thanksgiving or Christmas, or as an alternative to your Sunday night roast!
Easy lamb recipe: Just like my lamb rump roast, this easy lamb recipe requires minimal prep time and is simple to follow, even for beginners.
Lean lamb: Lamb cuts can be tough and fatty but this lamb tenderloin is lean and so tender.
Spice it up: Just like my Moroccan lamb shanks, adding aromatic spices like za’atar to lamb results in an extra fragrant dish that tastes as good as it looks.
Serve the roasted lamb tenderloin with my mint chimichurri, mint tzatziki, or harissa yogurt.
If you loved this Lamb Loin Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Roasted Lamb Loin with Za’atar Crust
Ingredients
- 1 lb lamb loin trimmed
- 1 tbsp olive oil extra virgin
Za'atar
- 2 tbsp sesame seeds toasted or plain
- 1 tbsp dried oregano
- 2 tsp sumac
- 2 tsp dried thyme
- 1 tsp salt
Instructions
- Remove the lamb loin from the fridge 30 minutes before cooking (Note 1). Remove any access fat from the lamb loin.1 lb lamb loin
- Preheat your oven to 400°F (200°C). Place an oven-safe rack on rimmed baking sheet. Set aside.
- In a small bowl, combine the sesame seeds, oregano, sumac, thyme, salt, and pepper.1 tbsp dried oregano, 2 tsp sumac, 2 tsp dried thyme, 1 tsp salt, 2 tbsp sesame seeds
- Rub the entire lamb loin with olive oil. Sprinkle za'atar seasoning generously over the oiled lamb loin.1 tbsp olive oil
- Place the lamb loin on the rack. Roast the za'atar-crusted loin in the preheated oven for 15-17 minutes until medium with an internal temperature of 140°F (60°C), or until your desired level of doneness (Note 1).
- Let the lamb loin rest for 10 minutes covered with tinfoil before slicing into 1/2-inch thick pieces. Serve immediately.
Notes
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 145°F (63°C)
- Well-done: 160°F (71°C)
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
Lamb loin – Lamb tenderloin is a lean and tender cut of meat that’s equivalent to beef or pork tenderloin. For this recipe, I’m using two lamb backstraps, the eye of the loin. Choose organic grass-fed lamb if possible.
Za’atar seasoning – Za’atar is a Middle Eastern spice blend that typically includes thyme, oregano, sumac, sesame seeds, and salt. I use homemade Lebanese za’atar for this recipe but you can also opt a store-bought blend.
Variations
Dukkah – A traditional Egyptian blend of nuts, seeds, and warm spices that makes a delicious lamb crust as well.
Lamb dry rub – Use my homemade lamb dry rub instead of the za’atar for a spicier twist.
Herb crust – Add chopped fresh rosemary, thyme, and minced garlic on top of the oiled and seasoned lamb loins for a herbaceous flavor.
How to roast lamb loin
See the recipe card for full information on the steps.
1. Combine the za’atar ingredients.
2. Cover the lamb loin in olive oil.
3. Generously add the za’atar crust on all sides. Press lightly to make it stick.
4. Place the crusted lamb loin onto a rack on a baking sheet.
Internal temperature
Lamb tenderloin is best enjoyed medium in my opinion but here are the internal temperatures:
- Well-done: 160°F (71°C)
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 145°F (63°C)
