Herb-Crusted Lamb Loin

A quick alternative to a classic leg of lamb, the crunchy, sweet-and-savory panko breadcrumb herb crust is a delicious contrast to the tender lamb loin and pairs wonderfully with our Cabernet Sauvignon.


  • 2 lamb eye of loin steaks
  • 1 bunch thyme
  • 2 sprigs rosemary
  • 1/2 bunch parsley, roughly chopped
  • 2 cups baby spinach leaves
  • 2 cups panko breadcrumbs
  • canola oil
  • ½ cup Dijon mustard
  • sea salt or flake salt
  • black pepper, freshly ground


  • 1Preheat oven to 400F. To prepare the crust, strip the thyme and rosemary from their stems and process them in a food processor with parsley and spinach. Add the breadcrumbs to the mixture and pulse to combine. Set aside.
  • 2Heat canola oil in a skillet, large enough for the two lamb loins, over medium-high heat. Once hot, season the lamb with salt and pepper and carefully sear both sides of the loin until well caramelized. Transfer lamb to an oven-safe pan with rack and roast until the internal temperature reaches 135°. Remove lamb from oven and allow it to rest for at least ten minutes.
  • 3When ready to serve, spread a thin layer of mustard all over each loin then coat with herb crust. Return to oven long enough to warm it through, making sure not to burn the crust. Slice and serve. Enjoy!

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  • Cabernet-Braised Short Ribs with Chinese Congee

  • Grilled Lamb Kabobs with Herb Sauce