Donate
Donate

Rosemary Black Garlic Lamb Loin

The Classic Catering People
Rosemary Black Garlic Lamb Loin
Rosemary Black Garlic Lamb Loin with Sweet Pea Goat Cheese Galette and Purple and White Asparagus and Pea Tendril Salad (Photo courtesy of The Classic Catering People)
Jump to Recipe Print Recipe

Wet April weather calls for hearty dishes that make the most of the season’s fresh fruits and vegetables.

Rosemary Black Garlic Lamb Loin

Rosemary Black Garlic Lamb Loin

Print Recipe Share on Facebook
Total Time 1 hour
Course Main Dish

Ingredients
  

  • 2-4 oz. lamb loin (skin on)
  • 2 tbs. fresh rosemary (diced)
  • 2 tbs. cracked mustard (Dijon)
  • salt and pepper
  • 2 tbs. black garlic
  • 2 tbs. extra-virgin olive oil

Instructions
 

  • Marinate lamb with rosemary, mustard, salt, pepper, black garlic and olive oil one hour before searing.
  • In a sauté pan, sear lamb on high heat until brown on both sides.
  • Finish in oven to medium rare.

You May Also Like
Recipe: Lemon and Dill Salmon
Lemon and Dill Salmon

This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.

Restaurant News: Yo, Hon!
Boardwalk Fries

While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.

The Food Enthusiast with Guest Dr. Lucy M. Long
The Food Enthusiast with Guest Dr. Lucy M. Long

Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.

Documentary ‘Death & Taxes’ to be Screened at SNF Parkway Theatre
Harvey Schein and Justin Schein

Filmmaker Justin Schein looks at wealth and inequality through the very real story of his late father.