214 Lamb loin http://www.chow.com/ingredients/214 Tue, 14 Feb 2006 05:15:41 GMT Other Names: Double loin roast, loin roast, loin roll, lombata (Italian), lomo (Spanish), long loin (British, sirloin), longe (French), rolled double roast, rolled roast, saddle (double bone-in loin), short loin.

General Description: A whole boneless loin of lamb makes an elegant, tender roast that is perfect for a small dinner party. Loin of lamb can be specially ordered in butcher shops and is generally available from restaurant purveyors. Saddle of lamb (NAMP 232) is a regal bone-in cut that consists of both sides of the loin and includes both the loin eye muscle and the tenderloin. Most Australian and New Zealand lamb loin is sold boneless.

A less common but very special cut is a double boneless lamb loin (NAMP 232B), in which both lamb loins are boned out and left connected. It can be stuffed and then rolled and tied for a spectacular roast that will serve at least 10 people. Most commonly, the loin is cut into small lamb T-bone steaks. The noisette of lamb is a French term for a boneless slice of lamb loin formed into a rounded shape that is usually sautéed and served with a pan sauce.

Part of Animal: The loin lies just in back of the rib section. The main muscle, or the eye, is a continuation of the rib-eye.

Characteristics: The long, lean loin muscle is shaped like a flattened oval and is quite tender and quick cooking. It is one of the milder tasting cuts of lamb.

How to Choose: A whole bone-in American loin of lamb weighs about 3 pounds, boneless about 2 pounds. An Australian or New Zealand bone-in loin weighs about 11/2 pounds. An Australian or New Zealand boneless loin of lamb will weigh 10 to 14 ounces.

Amount to Buy: Allow 3/4 pound of bone-in loin per person; 6 to 8 ounces boneless loin per person.

Storage: Store whole loin 2 to 3 days refrigerated; store chops 1 to 2 days refrigerated.

Preparation:

  1. For boneless loin of lamb, wrap in caul fat, if desired, to moisten and add flavor. For bone-in loin of lamb, trim off excess outer fat and cut crisscross slits through the fat but not into the muscle. Season with salt, pepper, and spices.
  2. Roast at 375°F to desired temperature, 30 to 40 minutes for medium-rare.
  3. Remove the meat from the heat, drape with foil, and allow to rest for about 10 minutes before slicing. Note that the temperature will rise 5°F while resting.

Flavor Affinities: Curry, garlic, lemons, mustard, onions, paprika, rosemary, salt, tarragon, thyme, Worcestershire sauce.

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