" "

Lamb Loin With Halloumi Salad • Two Purple Figs

Must Try

We’re exploring one of my favorite cuts of lamb today. The lamb sirloin and lamb loin. It’s super easy and quick to cook, and it’s one of the most tender cuts to work with. This is a bright Spring recipe combining succulent lamb served over a citrus halloumi salad. A must make lamb recipe!

This bright and succulent recipe is sponsored by my friends at the American Lamb Board… Your one stop resource for everything American Lamb! All opinions are my own. 
You guys know how lamb is the highlight of our celebrations. But at the same time, we love that it’s just as simple to be the highlight of our busy weekday meals. Have a look at our lamb recipes here.
If you’re new to lamb cuts, let me introduce you to the lamb sirloin and lamb loin which come very close to each other. Your butcher will be the one to debone them for you, I wouldn’t attempt it on my own. 
What is Lamb Sirloin 
This is the cut located towards the back end of the loin, closer to the leg, falling right between both of them. It’s surrounded by a bone which you can leave in or have your butcher remove. 
You can roast it with the bone, have it cut up with the bone to look like chops, or debone it as we did today. 
When deboned, this perfectly marbled cut of meat is super tender, versatile and tasty. 

What is a Lamb Loin
This cut which is closer to the middle, and also known as the saddle or middle part of the lamb. This area right here has the MOST tender cuts you’ll find. 
It’s optimally marbled for flavor and super versatile. You can perfectly roast this cut and make a great roast lamb loin. Likewise you can get delicious steaks out of the loin, Lamb Loin Chops, and of course the lamb tenderloin. 
You can read all about the different cuts of lamb here.
Since I buy American lamb from local butchers, I have the luxury of asking them to trim the cuts to my taste. So for example, I chose a deboned lamb loin with the tenderloin and a deboned lamb sirloin to roast for today’s recipe.
I have met and seen so many local ranchers that offer American lamb fresh and delivered nationwide—which is a blessing! You can opt for this option if you can’t find a butcher close by.
Another thing I would recommend if you’re unable to find this cut of lamb fresh and local is to buy American leg of lamb. Make sure it’s deboned. You can by 1-2 pounds depending on your serving size and cook it the same way. 
Why American Lamb?
Always and forever because of how fresh it is, how you’ll support local farmers and ranchers, and finally, the lamb itself is superior quality and taste! 
 
It’s always best to ask before you buy and make sure you’re in fact buying local American lamb and not imported one. If you’re looking for convenience, online is a great option. You’ll find plenty of local ranchers shipping overnight, and you’re guaranteed quality and freshness!
Lamb Loin Ingredients 

Deboned Lamb Sirloin/Loin/Leg of Lamb
Simple Seasoning : Salt , Pepper, Aleppo pepper or chilli flakes, Onion powder, garlic powder, dried oregano, paprika. 

Halloumi Salad Ingredients

Halloumi Cheese
Segmented citrus (blood orange, grapefruit, cara cara oranges, mandarins)
Arugula, onions, avocados
Slivered almonds toasted in olive oil and chilli flakes
Citrus Dressing Ingredients

Honey, Mustard, seasoning, citrus juice (from citrus segments above), apple cider vinegar, olive oil

How to Roast Lamb Loin

Start by seasoning the loin on both sides generously with the spice blend. 
Sear in a hot pan/grill until golden. 
Flip and sear the other side.
You can continue cooking the lamb loin on the grill if using it by closing the lid. Or you can continue roasting it in the oven until cooked through.
The lamb takes about 30 minutes start to finish and you should aim for a temperature of 145 degrees F according to the USDA.

Make the Halloumi Salad

Slice cut the Halloumi cheese into half an inch thick slices.
Pan sear in a non-stick skillet over medium heat with olive oil. You can read all about halloumi cheese here.
Remove from the skillet, and toast the almonds until lightly golden with a sprinkle of Aleppo pepper or chilli flakes.
Start layering the salad. Arugula is the base of the salad, however you can use any other greens you prefer.
Arrange the citrus segments over that, onion slices and avocados. 
Now cut up your halloumi and layer it on top. Finish with the dressing and toasted almonds.
Make the Dressing: Whisk all ingredients together in a small jar or bowl and it’s ready. 

Assemble the Lamb Loin Salad

Once the lamb is out of the oven, cover it with foil loosely for 4 minutes before slicing. 
Slice it to the thickness you prefer, we like half inch thick slices. 
Arrange the sliced lamb on the side of the salad plate and drizzle generously with the citrus dressing. 
Serve right away and enjoy.

Lamb Loin Recipe Tips

Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
If you’re unable to find a butcher near you, or source American lamb loin/sirloin, you can look for online options.
There are many ranchers who sell quality and fresh next day delivery American Lamb. 
Alternatively, you can use a boneless leg of lamb for this recipe.
Adjust the seasoning to your taste. We love a dash of Pul Biber or Aleppo pepper as it has a rich pepper flavor with a touch of spice. You can however use chilli flakes, or skip that all together.
The lamb loins can be cooked entirely on the grill, follow the intersections for that below. Simply shut down the BBQ lid and it creates an oven environment after grilling both sides. 
The USDA recommends an internal temperature of 145 degrees F for lamb. This is the safest way to enjoy lamb. To measure the temperature, use a meat thermometer and insert it in the thickest central part of the loin. 
Allow the meat to rest, loosely tented with foil once out of the oven or grill for 5 minutes before slicing. This ensures the juices distribute well into the lamb. 
For the salad, you can likewise grill the halloumi cheese. It’s a firm type of cheese that doesn’t melt with heat, and it’s super popular in many Mediterranean cuisines.
To segment the citrus, use a small paring knife and peel the citrus. Then using the same knife go in between each segment and remove the inner part of the fruit only. This is the sweetest part of the oranges and grapefruit. 
Don’t throw out the core of the citrus because when you squeeze it, you’ll get the juice to make the dressing. 
The dressing can be made up to 14 days in advance and stored in the fridge. Just shake it before using. You can also use it on other salads —it’s delicious. Add your favorite salad ingredients to the salad bowl, it’s completely versatile

Is Lamb Loin a tender cut?
Absolutely! It’s one of the most tender and premium cuts to buy. It comes in many forms depending on how you use it. Either with or without bones, it’s super tasty.
Is Lamb Loin the same as backstrap?
If you completely remove the skin from a lamb loin then it’s known as blackstrap. It becomes super tender and cooks in much less time. Another name for it is also lamb t-bone.
More Lamb Recipes
Lamb Shoulder Chop RecipeRack of Lamb RecipeLamb SteaksBraised Lamb Shanks Leg of Lamb RecipeLamb BirriaTantuniLamb Stew :  Ali NazikPita Bowl

Lamb Loin with Halloumi Salad

The lamb sirloin and lamb loin are tender and exquisite cuts to cook easy and quick. This is a bright Spring recipe combining succulent lamb served over a citrus halloumi salad. A must make lamb recipe!

Ingredients

Lamb Ingredients

1
piece
of American Lamb Loin
trimmed and deboned

1
teaspoon
avocado oil

Seasoning

1
teaspoon
salt and pepper

1/2
Tablespoon
Oregano

1
teaspoon
Onion flakes

1/2
teaspoon
Aleppo pepper flakes

1
teaspoon
Paprika

1 1/2
teaspoon
granulated garlic

Halloumi Salad

1
block Halloumi cheese
cut into slices 1/2 inch thickness

2
Tablespoons
olive oil

2
cups
arugula

1
grapefruit
segmented

2
blood orange
segmented

2
cara cara orange segments

1/2
cup
slivered Almonds

2
Tablespoons
olive oil

1/2
teaspoon
Aleppo pepper flakes

1
large avocado or 2 small ones
peeled and cut into slices

1/2
red onion
sliced

Citrus Dressing

1 1/2
teaspoon
Dijon mustard

1
teaspoon
honey

1/4
cup
citrus juice
from the oranges and grapefruit above

1
teaspoon
Apple cider vinegar

1/4
teaspoon
each salt and pepper

1/4
cup
olive oil

Instructions

Preheat the oven to 375 degrees F.

Ask your butcher for American lamb before buying. The sirloin part is usually associated with a bone, so the butcher is best to debone it for you and leave you with the loin part.

If you’re unable to find local American sirloin cut of lamb, ask for a boneless leg of lamb instead.

Season the lamb on both sides with the seasoning mix and rub well.

Preheat an indoor or outdoor grill on medium high and sear the seasoned lamb sirloin for 8 minutes on each side until golden. Remove the pan and place it in the oven to continue cooking for about 15-20 minutes depending on the thickness of the sirloin.

The USDA recommends cooking lamb until the internal temperature is 145 degrees F. You can check that using a meat thermometer inserted in the most central part of the meat.

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

If using an outdoor grill, simply lower the heat to low, cover the grill lid and use that instead of the oven.

While thew lamb is cooking, you can start to make the salad.

Place 2 tablespoons of olive oil in a nonstick pan over medium heat and sear the halloumi cheese slices for 2 minutes per side until golden,

You can alternatively grill the halloumi.

In a separate or using the same skillet, add the sliced almonds (use extra olive oil if needed – up to 2 Tablespoons) and the Aleppo pepper or chilli flakes.

Toast the nuts until golden and remove from the skillet right away, otherwise they may burn.

Start assembling the salad by starting with the arugula, layer the mixed citrus segments, halloumi cheese, avocados and onions.

Make the citrus vinaigrette by whacking all ingredients in a small jar until smooth.

Slice the lamb sirloin to about half an inch slices (make them thicker or thinner to your taste).

Arrange the sliced lamb on one half of the plate.

Drizzle the vinaigrette generously over the salad and lamb.

Enjoy!

Recipe Notes
Lamb Loin Recipe Tips

Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
If you’re unable to find a butcher near you, or source American lamb loin/sirloin, you can look for online options.
There are many ranchers who sell quality and fresh next day delivery American Lamb. 
Alternatively, you can use a boneless leg of lamb for this recipe.
Adjust the seasoning to your taste. We love a dash of Pul Biber or Aleppo pepper as it has a rich pepper flavor with a touch of spice. You can however use chilli flakes, or skip that all together.
The lamb loins can be cooked entirely on the grill, follow the intersections for that below. Simply shut down the BBQ lid and it creates an oven environment after grilling both sides. 
The USDA recommends an internal temperature of 145 degrees F for lamb. This is the safest way to enjoy lamb. To measure the temperature, use a meat thermometer and insert it in the thickest central part of the loin. 
Allow the meat to rest, loosely tented with foil once out of the oven or grill for 5 minutes before slicing. This ensures the juices distribute well into the lamb. 
For the salad, you can likewise grill the halloumi cheese. It’s a firm type of cheese that doesn’t melt with heat, and it’s super popular in many Mediterranean cuisines.
To segment the citrus, use a small paring knife and peel the citrus. Then using the same knife go in between each segment and remove the inner part of the fruit only. This is the sweetest part of the oranges and grapefruit. 
Don’t throw out the core of the citrus because when you squeeze it, you’ll get the juice to make the dressing. 
The dressing can be made up to 14 days in advance and stored in the fridge. Just shake it before using. You can also use it on other salads —it’s delicious. Add your favorite salad ingredients to the salad bowl, it’s completely versatile

Is Lamb Loin a tender cut?
Absolutely! It’s one of the most tender and premium cuts to buy. It comes in many forms depending on how you use it. Either with or without bones, it’s super tasty.
Is Lamb Loin the same as backstrap?
If you completely remove the skin from a lamb loin then it’s known as blackstrap. It becomes super tender and cooks in much less time. Another name for it is also lamb t-bone.

Nutrition Facts
Lamb Loin with Halloumi Salad

Amount Per Serving

Calories 508
Calories from Fat 387

% Daily Value*

Fat 43g66%Saturated Fat 6g38%Trans Fat 0.003gPolyunsaturated Fat 6gMonounsaturated Fat 30gCholesterol 0.2mg0%Sodium 768mg33%Potassium 716mg20%Carbohydrates 30g10%Fiber 9g38%Sugar 16g18%Protein 6g12%
Vitamin A 1647IU33%Vitamin C 75mg91%Calcium 128mg13%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Latest Recipes

More Recipes Like This