LAMB LOIN, Grilled with Rosemary
1 lamb rack (4-6 servings), removed from the bones and cleaned of all fat, and cut into 2-4 ounce portions *
- 1 egg white, frothed with 1 tablespoon water
- 1 tablespoon fresh young rosemary shoots, minced
- 5-7 grinds each of coriander and black pepper
Brush lam rack with egg white water. Coat with minced rosemary. Season with salt and coriander and pepper. Refrigerate for 15 minutes before grilling. When ready, take from refrigerator and place on prepared hot lightly oiled indoor grill pan or grill outside.
Sear 2 minutes or so on each of the “4” sides of lamb pieces. Remove and rest on cutting board for 2-3 minutes before slicing. Slice into 3-4 slices per block. Transfer to the serving plate, and serve with pan fried potatoes.
*Chef’s Note: When taking the lamb from the bone cutting the loin into 2 or three pieces before cooking is the best way to ensure even cooing. The loin is fat toward one end and skinny toward the other and so doesn’t cook as evenly when done as one piece. You can get 2-3 serving size pieces that can be removed from heat at different cooking times depending on the size. The outside should be browned and cooked all around the pink center.