Lamb Loin Roast Recipe (Pomegranate Sauce)

Boneless rosemary garlic herbed stuffed lamb loin roast recipe with a delicious sticky pomegranate wine sauce is the perfect less than 30-minute elegant Sunday Supper.

Don’t you just love when you make a recipe and your family and friends you have been slaving in the kitchen all day.  Shhhh… We won’t tell a soul. This fancy looking lamb with pomegranate sauce is so easy you can make it for a weekday meal just like our Crab Stuffed Whitefish.

Why You are Going to Love our Lamb Loin Roast Recipe

• Seriously delicious and tender lamb
• Less than 30-minute meal
• Fancy enough for guests but easy enough for weeknight meals
• Killer good homemade pomegranate glaze
• Gluten-free
• Oven roasted and perfect for the holidays

Lamb Lover’s Sunday Suppers

There is no denying it! We are huge lamb lovers. How about you?

If you have never tried it before, you are going to be shocked how much flavor and tenderness a properly cooked lamb dish can be. One of our top recipes is our Easy Moroccan Ground Lamb Stew. It is full of bright bold spices and takes less than 30 minutes on the stovetop.

If you are in to grilling and chilling, be sure to try our Herb Marinated Grilled Rack of Lamb. All we can say is buy 2 racks now as these little lamb lollies sure go fast. Our Middle Eastern Ground Lamb Kabobs are tender juicy grilled ground lamb on a stick infused with spices and herbs. If you pop a couple of these lamb kabobs in a flat bread with a little Traditional Baba Ghanoush and Easy Tabbouleh Lebanese Salad and you are in business.

Are you having a quiet afternoon at home? Be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb. You have no idea what you are missing out on if you don’t give this a try. This recipe is a huge crowd pleaser. Fall off the bone tender lamb and a gravy that is to die for.

Where is the Loin on a Lamb?

The loin is one of the most tender and prized cuts of lamb. It is located in the hindsaddle of the lamb between the ribs and sirloin and above the flank. They can be either with the bone or boneless. For this Lamb Loin Roast recipe, we chose a boneless lamb loin that included the little medallion of tenderloin from the butcher.

Herb Stuffing

What fresh herbs do you have growing on your window seal? We stuffed our boneless lamb loin with rosemary, thyme and parsley. Of course, you can’t forget the garlic. Right?... and lots of it!

She is a pretty big roast. Season your roast with salt and fresh cracked pepper both inside and out. This step is a must. Fresh herbs like in our Savory Herb Roasted Whole Chicken and our Rosemary Herbed Pork Chops with Shallot Wine Sauce really makes a recipe extra delicious. However, you can also use dried herbs as well. Use what you have on hand is always our motto.

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. Reserve some of the seeds for a garnish. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

Killer Good Pomegranate Sauce

Seriously killer good! We could do shots of just the sauce- it’s that good. Slightly sweet, slightly sour, savory, deep and rich flavors that take this lamb loin roast recipe to the next level. The taste from the rendered lamb and the aromatics as it reduces and gets glossy is so delicious.

In the same pan we cooked the lamb in, we added…

• shallots
• garlic
• red wine
• fresh pomegranate juice
• aged balsamic vinegar
• pinch of sugar
• salt and pepper
• butter

Getting all those delicious bits off the bottom allows the rich lamb flavors to permeate the pomegranate sauce.

Ingredients

In addition to the ingredients listed above for the pomegranate sauce, you need the following…

• boneless lamb loin
• olive oil
• rosemary
• thyme
• parsley
• extra garlic, of course

Secret Hacks for Cooking the Best Lamb Loin

There is nothing more disappointing that biting into a dry and tough piece of lamb. Your goal is a tender, succulent lamb that melts in your mouth. We like to cook our lamb to medium rare which is about 135 degrees F or 57 degrees F. Here are few of our tried-and-true culinary tricks.

• Tie up with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don’t skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really, any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature even after you remove it from the oven.

• Rare – Blue bloody – 125 degrees F (51 degrees C)
• Med Rare – 135 degrees F (57 degrees C) Optimal – We like our lamb cooked to this temperature
• Medium – 145 degrees F (62 degrees C)
• Med Well – 155 degrees F (68 degrees C) Overcooked
• Well Done – 165 degrees F (73 degrees C) Overcooked

How to Cook a Boneless Lamb Loin in the Oven

1. Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. Lay boneless lamb loin fat side down and meat side up of a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
2. Roll up tightly and use butcher’s twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking. Please make sure your store it in a sealed container in the refrigerator.
3. Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
4. Sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat.
5. Pop your seared stuffed lamb loin roast in the oven. Then, cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds. It took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. 
6. Remove from lamb roast from oven. Tent with aluminum foil while you make the pomegranate sauce.
7. Don’t wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.

The Best Pomegranate Sauce

1. We chose to use fresh pomegranate seeds in the food processor with a little water to get it going to make fresh squeezed pomegranate juice. We strained out the seeds. However, you can also use bottle pomegranate juice like POM in this healthy recipe.
2. Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
3. Heat the pan up to medium and add shallots and garlic. Then, add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce.

Serve It Up in Style

Did you know that we first eat with our eyes? Presentation is everything.

1. Remove the butchers string from the loin.
2. Slice lamb in about ½ inch slices against the grain.
3. Ladle the delicious pomegranate sauce on the bottom of a serving plate.
4. Add the sliced lamb loin over the pomegranate sauce.
5. Garnish with fresh herbs and fresh pomegranate seeds

What to Serve with Lamb?

Balsamic Roasted Fennel and Carrots

Crispy Roasted Cauliflower Bites

Crispy Roasted Red Potatoes and Cabbage

Autumn Kale Salad

Quinoa Harvest Salad

Frequent Asked Questions (FAQ's)

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