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April 12, 2023

Parmesan Crusted American Lamb Loin


Recipe Provided By
Chef Edward Leonard, CMC


Marinated American lamb chops with rosemary & garlic on a plate


Lamb Loin:

  • 1-1/2 pounds boneless American Lamb loin
  • 2 tablespoons olive oil
  • 2 sprigs rosemary, chopped
  • 10 garlic cloves, sliced
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil and butter
  • 4 tablespoons butter
  • 1/2 cup Panko bread crumbs
  • 1 cup grated Parmigiano Reggiano
  • 1 egg 


  • 1 shallot, small diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2/3 cup tomato paste
  • 4 cups lamb stock
  • 3 tablespoons cold diced butter


Combine olive oil, rosemary, garlic, salt and pepper.  Rub marinade over lamb loin and hold for 20 minutes.  Heat a heavy-bottomed pan over medium-high heat until hot.  Add olive oil and butter. Sear lamb on all sides. 

Heat butter in a pan and add crumbs; sauté until light brown. Remove from heat; add cheese.  Add egg and mix well.  Coat the top of the loin with the cheese mixture; place on a rack and roast at 375°F until desired doneness.  Let rest for 5 to 7 minutes; slice. 

For Sauce:  Add shallot, butter and olive oil to a small pot over medium heat.  Stir until shallot begins to soften.  Add tomato paste; cook for 2 to 3 minutes.  Add lamb stock; whisk well. Simmer and reduce by one-third.  Finish with butter and salt if needed. 

Chef’s Recommendation:  Serve Parmesan Crusted American Lamb Loin with polenta and your favorite vegetables.

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