Mustard Coated Lamb Loin
Transform your dinner table into a gourmet experience with this Mustard Coated Lamb Loin recipe. Perfectly tender lamb loin is enrobed in a zesty Dijon mustard and herb mixture, then crowned with a golden panko and Parmesan crust for an irresistible crunch. A quick sear locks in the flavors before the lamb is oven-roasted to juicy perfection. Fresh rosemary and thyme infuse every bite with aromatic depth, while a final resting period ensures the meat remains succulent and flavorful. Ideal for elevating weeknight meals or impressing guests at a dinner party, this elegant dish pairs beautifully with roasted vegetables or creamy mashed potatoes. With just 20 minutes of prep time, it’s an easy yet luxurious addition to your repertoire.
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Recipe Information
Ingredients
- 600 grams Lamb loin
- 3 tablespoons Dijon mustard
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 60 grams Panko breadcrumbs
- 30 grams Grated Parmesan cheese
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 200°C (390°F).
Trim any excess fat or silver skin from the lamb loin and pat it dry with paper towels.
In a small bowl, combine Dijon mustard, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and ground black pepper. Mix well to form a paste.
Rub the mustard-herb mixture all over the lamb loin, ensuring it is evenly coated. Let it rest for 10 minutes to absorb the flavors.
In a separate bowl, mix panko breadcrumbs, grated Parmesan cheese, and melted butter until the breadcrumbs are evenly coated and slightly clumped.
Press the breadcrumb mixture onto the lamb loin, creating a crust over the mustard coating.
Heat a large, oven-safe skillet over medium-high heat and add a drizzle of olive oil.
Sear the lamb loin on all sides for 1-2 minutes per side or until golden brown.
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for medium.
Remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the lamb loin into medallions and serve immediately with your favorite sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
