Roasted Lamb Loin with Za'atar Crust
Juicy and lean lamb loin covered in an aromatic za'atar crust - roasted to perfection. Perfect for special occasions such as Thanksgiving or Christmas.
Servings: 4 servings
Calories: 221kcal
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
Note 1: Room temperature: Allow the lamb loin to come to room temperature before cooking for more even cooking.
Note 2: Internal temperature: Lamb loin is best enjoyed medium in my opinion but here are the internal temperatures:
- 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
Calories: 221kcal | Carbohydrates: 2g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 660mg | Potassium: 352mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 41IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 4mg
