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About This Recipe
In this recipe we grill four boneless lamb loin pieces, together weighing around two and a half pounds, about eight to ten ounces each.
- We recommend a simple marinade to brush them with, shortly before they go on the grill.
- While we prefer and recommend the use of hardwood lump charcoals which burn evenly and impart a delicate smokiness to the lamb loins, regular charcoal or a gas grill work too.
- The boneless lamb loin pieces cook fast over direct heat and are very easy to handle.
About Lamb Loin
Lamb loin, often referred to as the saddle when still attached to the backbone, is a fantastic cut - lean, tender, flavorful and very easy to cook when it is boneless. There are two loin eyes per saddle.
Lamb loin comes from the saddle primal cut, the middle-meat primal just behind the rack. It contains the widest section of the main loin muscle of the lamb and also contains the tenderloin, on the inside of the spine.
NOTE: Lamb loin chops, are cut from the saddle (initially as saddle chops which are then split in two with a saw) and contain a part of both the loin muscle and the tenderloin. Supreme lamb loin roast is the lamb loin together with the tenderloins, tied as a boneless roast.
We buy boneless lamb loin from D'Artagnan and always have a great experience with the meat we receive (this is an affiliate link, we highly recommend their product).
Is Lamb Loin the Same as Lamb Fillet?
No, it is not. Lamb fillet refers to the lamb tenderloin, the thin and long strip which is attached to the loin eye but can be separated from it with gentle pressure.
How to Cook Boneless Lamb Loin
Lamb loins cook fast and without a fuss. Because the meat is so tender and the cut is shaped in a way that allows it to come to temperature evenly and with confidence, cooking methods such as grilling and pan-roasting work best.
Step-by-Step Grilled Lamb Loin
The ingredients and complete recipe are presented below in the Recipe Card. This is the process overview for grilling lamb loin.
- Mix the marinade and brush it over the lamb loins. Allow them to sit on the counter to reach room temperature.
- In the meantime, prepare your grill, creating a direct heat zone and budgeting for some space near it with indirect heat (create dual heat zones).
- Grill the lamb loins over the direct heat, about 2 to 3 minutes per flat side and remember to give some attention to the narrow sides as well (sear for about 45 seconds).
- When the temperature of each piece registers 135 F move it to the indirect heat zone. Allow the loins to cook there for another minute or two by indirect heat, then transfer them onto a board to rest. You may loosely tent them with foil to make sure they hit the 150 F mark while resting.
Lamb Loin Temperatures
The following values are recommended by the American Lamb Board as the temperature ranges for cooking lamb.
- For medium-rare doneness pull the lamb at 135 F and the residual heat should quickly take them close to 140-145 F.
- For medium doneness pull at 150 F and after rest, it should get to 160 F.
We find that that with lamb loin in particular these temperature ranges are TOO HIGH since it is so easy to overcook. This is what we do and what we recommend you try as well:
Grill lamb loins medium-rare to medium. Expressed in internal temperature - stop cooking them around 135 F and move them to the periphery of the grill's heat source for a minute or so. Then transfer them to a board to rest them. The loin meat finishes around 150 F which straddles the boundary between the medium-rare and medium temperature ranges and is perfect for the cut.
Greek Lemony Oil Sauce for Lamb
This fresh tasting, healthy, dressing-like sauce, known as ladolemono in Greece, is particularly well-suited to grilled lamb. It really has an impact on lean cuts because it provides a bit of richness alongside its bright notes.
Prepare it while the lamb loins are resting.
- To make the Greek lemony oil - in a small jar combine equal parts of lemon juice and extra virgin olive oil (or slightly less lemon juice than oil if you do not want it to be too acidic).
- Add dried oregano, salt and pepper to taste, close the lid of the jar and shake it vigourously until a beautiful yellow color develops (about 30-45 seconds). It will be perfectly emulsified and ready to use.
Consider our list of Sauce for Lamb recipes for more ideas.
Serving Grilled Lamb Loin
As seen below, we like to present a large wooden board with the lamb loins sliced about ¾ inch thick. We drizzle some ladolemono over it and leave the rest of the sauce nearby so that indovidual diners can add more to their serving if they wish.
The typical serving per person is a bit over half a lamb loin (about 6 ounces of meat) but true lamb lovers can easily defeat a whole boneless loin. So the family style presentation is usually a great solultion with the serving flexibility it offers.
While the side dishes that go well with grilled lamb are numerous we particularly favor spaghetti squash, roasted yellow squash, pan-seared broccolini or skillet asparagus.
For starches we recommend creamy polenta, confit potatoes, oven-roasted Yukon Gold potatoes, or couscous with fresh herbs.
Storing and Reheating
To store leftover grilled lamb loin place slices or whole pieces in an air-tight container once it has cooled down completely and keep it refrigerated.
To reheat it is best to slice it first (if stored whole), then briefly warm-up the pieces in a frying pan with a bit of olive oil over medium heat. Reheated lamb loin is excellent for gyros!
You Might Enjoy
Pan-Seared Lamb Tenderloin | Tender Lamb Ribs | Grilled Lamb Leg | Grilled Lamb Loin Chops | Grilled Lamb Rack | Grilled Lamb Skewers | Braised Lamb Neck
Recipe
Boneless Lamb Loin Grilled with Greek Lemony Oil
Equipment
- charcoal or gas grill
- grill tongs
- small glass jar with lid to shake-mix the sauce
Ingredients
Grilled Lamb Loin
- 4 whole lamb loin pieces, boneless*
- 2 tablespoon olive oil
- 2 tbsp dried Greek oregano
- 1 tsp garlic powder or to taste
- kosher salt and black pepper to taste
Ladolemono (Greek Lemony Oil)
- 4 tablespoon olive oil extra virgin
- 4 tablespoon lemon juice** freshly squeezed
- 1 teaspoon dried Greek oregano
- pinch kosher salt (or to taste)
- pinch crushed blacked pepper (or to taste)
Instructions
Grilled Lamb Loin
- Mix the olive oil, dried oregano, salt and pepper to make a loose paste marinade and brush it over the patted dry lamb loins. Allow them to reach room temperature.
- Set up your grill for dual heat zone grilling. Have one zone large enough to accomodate the lamb loins over direct heat and one area (or several adjacent peripheral areas) sufficient to accomodate them to cook by indirect heat.
- Place the lamb loins over the direct heat zone of the grill and grill for about 2-3 minutes on the first side, then sear the narrow sides for about 45 seconds each and finally flip them on the second broad side for extra 2-3 minutes or until the internal temperatures reaches 135*** F.
- Move each lamb loin to the indirect heat zone for another minute or two and then place onto a board to rest. (Each lamb loin may arrive at the 135 F temperature individually, depending on its size).
- Allow to rest for 7-10 minutes (you can tent them loosely with foil) and then slice in thicker pieces (about ¾ inch). In the meantime make the lemony oil sauce.
Ladolemono (Greek Lemony Oil)
- In the small glass jar add the olive oil, lemon juice, dried oregano and salt and pepper. Close the lid. Shake vigorously for about 30-45 seconds until a bright yellow color develops and the sauce is homogenous. Drizzle over the sliced lamb loin meat and enjoy.
Meg
Ed
Your recipe is exactly what I was looking for. Simple and easy. The flavors are spot on, we have Greek heritage and I am familiar with the lemony oil.