The loin of lamb is a tender and prized part of the animal. As it has no layer of fat for protection, it should be cooked carefully and served pink in the middle. You can either buy a loin of lamb as it is, or prepare it from a rack of lamb.
When you have prepared your lamb loin it can be pany fried, oven baked or even barbecued. Phil Carnegie herb crusts his loin of lamb for added flavour while Chris Horiddge keeps his unadulterated and serves with a rich parmesan risotto and pan juices
