1 teaspoon of rosemary needles
1 teaspoon of sage leaves
1 teaspoon of marjoram leaves
1 teaspoon of thyme leaves
2 boneless lamb loins with tenderloins attached (about 3 pounds) with a thin layer of fat and rib apron left on, at room temperature
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 large shallot, minced
Salt and freshly ground pepper
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.
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.
Searing the meat
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.
Finish it in the oven
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.