Nowadays the preparation of lamb is not a drain as it used to be. Just by rubbing our gourmet spices into your meat the result will be a delicate, flavored dish. Tie the loins to preserve the juices. Sear it to caramelize the exterior and finish it in the oven.
Complement the lamb with a full-on Irish menu.
In a small bowl, combine 2 tablespoons of oil with the garlic, shallot, and herbs. Spread the herb mixture all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher’s string, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.
In a 12-inch cast-iron skillet heat the remaining 1 tablespoon of olive oil. Add the lamb loins and cook over moderate heat, turning, until browned all over for about 20 minutes.
Preheat your oven to 350° and roast the loins still in the skillet for 10 minutes. If possible, check the temperature with an instant-read thermometer inserted in the thickest part registers 125°. Rest the lamb on a carving board for 10 minutes.
Cut off the strings. Carve the lamb into 1-inch-thick slices and serve. Garnish with fresh Rosemary.