Spring Herb Crusted Lamb Loin with Roasted New Potatoes and Asparagus

Name: Spring Herb Crusted Lamb Loin with Roasted New Potatoes and Asparagus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 600g Lamb loin, trimmed; 2 tbsp Olive oil, divided; 1 cup Fresh breadcrumbs; 1/4 cup Fresh parsley, chopped; 2 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 2 cloves Garlic, minced; 1 tsp Dijon mustard; 500g New potatoes, halved or quartered; 300g Asparagus spears, trimmed; 1/2 tsp Salt, plus more to taste; 1/4 tsp Black pepper, plus more to taste; 1 tbsp Lemon juice (optional, for asparagus)

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This elegant dish celebrates the fresh flavors of spring with succulent lamb loin. The lamb is crusted with a mixture of fresh herbs, garlic, and breadcrumbs, then roasted to perfection. Complementing the lamb are tender new potatoes, roasted until golden, and bright green asparagus, ensuring a balanced and incredibly flavorful meal that's ideal for a spring gathering or a special weeknight dinner.

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Spring Herb Crusted Lamb Loin with Roasted New Potatoes and Asparagus

Prep Time20 min

Cook Time40 min

Servings4 servings

DifficultyMedium

Equipment

Baking sheetMixing bowlsMeat thermometer (optional)

Instructions

1
Preheat oven to 200°C (400°F). Toss the new potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, flipping halfway through.
2
While potatoes roast, prepare the herb crust. In a shallow dish, combine breadcrumbs, chopped parsley, rosemary, thyme, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Mix well until everything is evenly combined.
3
Pat the lamb loin dry with paper towels. Spread Dijon mustard evenly over all sides of the lamb. Firmly press the herb mixture onto the mustard-coated lamb, ensuring it's well covered.
4
After the potatoes have roasted for 20 minutes, remove them from the oven. Place the crusted lamb loin on the same baking sheet or a separate one. Return to the oven and roast for another 15-20 minutes, or until the internal temperature of the lamb reaches your desired doneness (57-60°C/135-140°F for medium-rare).
5
During the last 8-10 minutes of cooking, add the trimmed asparagus spears to the baking sheet with the lamb and potatoes. Drizzle the asparagus with a little olive oil, salt, and pepper. Continue roasting until the asparagus is tender-crisp.
6
Once cooked, remove the lamb from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the lamb tender. Slice the lamb and serve immediately with the roasted new potatoes and asparagus, optionally drizzled with lemon juice.

Nutrition

Calories580 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

How do I ensure the lamb is cooked to my preferred doneness?

Using a meat thermometer is the most accurate way. For medium-rare, aim for 57-60°C (135-140°F). For medium, 63-66°C (145-150°F). Remember to rest the lamb, as its temperature will rise a few degrees after it's removed from the oven.

Can I prepare the herb crust in advance?

Yes, you can mix the dry ingredients for the herb crust a day ahead and store them in an airtight container. Add the olive oil and apply to the lamb just before cooking.

What if I don't have fresh new potatoes?

You can substitute with small red or yellow potatoes, cut into similar-sized pieces. Roasting time might vary slightly, so check for tenderness with a fork.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.