Citrus and Rose–Crusted Lamb Loin
Fox Heritage Farms and Heritage Tavern, Madison, WI
Daniel Fox made this crusted lamb for at his springtime Beard House dinner.
2 to 4 servings
- 3 small garlic cloves
- 1/2 cup panko bread crumbs
- 1/4 cup plus 1 tablespoon softened unsalted butter
- 1 tablespoon orange zest
- Juice from half of an orange
- 1 tablespoon dried rose petals
- 1/2 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- Dash of rose water (optional)
- Salt and pepper to taste
- 1 boneless lamb loin (one side only; about 1 1/2 pounds), tied
Preheat the oven to 450ºF. Place the garlic cloves in a small ovenproof dish and roast for 30 minutes, or until soft and golden.
Meanwhile, pulse the panko in a food processor. Add the butter, orange zest, orange juice, rose petals, garlic cloves, Dijon, thyme, and rose water, if using. Pulse until everything is well combined. Season to taste with salt and pepper.
Roll out the crust between 2 sheets of parchment or wax paper until it is 1/8 to 1/6 of an inch thick, then place on a sheet tray. Refrigerate the crust until it’s very firm.
Lower the oven temperature to 400ºF. Season the lamb loin with salt and pepper. Heat a sauté pan over high heat. Add the lamb loin to the pan and sear for 5 minutes on each side, until well browned. Place the lamb loin in a roasting dish and cook in the oven, until it’s about 5 minutes away from desired doneness (130ºF if you’re aiming for medium-rare). Remove from the oven.
Remove the crust from the refrigerator and peel away the top layer of parchment paper. Trim the crust into a rectangle that will just cover the top of the loin. Use scissors to cut away the strings from the top of the lamb, then gently press the trimmed crust onto the top of the loin and peel off the other layer of parchment paper. Return the crusted lamb to the oven and cook to desired doneness. (The crust should not bake for longer than 5 minutes.) Let the lamb rest for a few minutes before serving.