Craving a delicious lamb dish that works not only for Easter but all year round? Then you’re in the right place! Today I’ll show you how to prepare juicy lamb loin fillets with a crispy herb crust – perfectly pink on the inside, golden and aromatic on the outside.
The best part? This easy lamb recipe is foolproof and doesn’t require a lot of effort. With just a handful of fresh herbs, breadcrumbs, and a gentle oven method, you’ll create a festive dinner that will impress your guests and family alike.
Why lamb loin fillets with herb crust are always a good idea
Lamb loin fillets are one of the most tender and lean cuts of lamb. Their mild flavor makes them a perfect choice for special occasions, but they’re just as good for a cozy dinner at home. By searing the fillets in a hot pan first and then finishing them gently in the oven, you get meat that’s beautifully juicy and pink, topped with a crunchy herb crust.
Pair it with a tasty potato gratin, and you’ve got yourself an unbeatable combination!
,And if you are looking for other easy lamb recipes, I have the following recipes for you: Braised lamb shanks or Easy lamb shanks with herb crust.
Lamb loin fillets with herb crust
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 baking sheet
- 1 pan
- 1 knife
Ingredients
- 600 g lamb loins 4 pieces, each 150g
- 1 Tbsp oil
- salt and pepper
Herbcrust
- 2 Tbsp butter melted
- 4 sprigs rosemary
- 2 sprigs thyme
- 5 sprigs parsley
- 1 Tbsp lemon zest
- 3 Tbsp bread crumbs
Instructions
- Preheat oven: Preheat oven to 120 °C (250 °F, fan). Line a baking sheet with parchment paper.
- prepare the lamb:Take the lamb loin fillets out of the fridge and let them reach room temperature.600 g lamb loins
- Make the herb butter mix: Finely chop fresh herbs such as rosemary, thyme, and parsley. Mix with melted butter, lemon zest, salt, pepper, and breadcrumbs. The mixture should be spreadable and slightly firm.2 Tbsp butter, 4 sprigs rosemary, 2 sprigs thyme, 5 sprigs parsley, 1 Tbsp lemon zest, 3 Tbsp bread crumbs
- Prepare the meat: Pat the lamb loin fillets dry, season with salt and pepper, and sear in a hot pan with a little oil for 1 minute on each side.1 Tbsp oil, salt and pepper
- Add the herb crust: Place the seared lamb fillets on the prepared baking sheet and spread the herb-butter mixture evenly on top. Press gently to help it stick.
- Finish in the oven: Roast for 12–15 minutes for medium-rare pink lamb, or about 10 minutes for rare.
Notes
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Step-by-step instructions for perfectly pink lamb loin fillets:
First, preheat your oven to 120 °C (fan) / 250 °F and line a baking sheet with parchment paper. While the oven is heating up, take the lamb loin fillets out of the fridge and let them come to room temperature. In the meantime, melt the butter in a small saucepan.
Now it’s time for the aroma: grab some thyme, parsley, and rosemary and chop the herbs finely. Mix them with the melted butter, a little salt, pepper, and – for a fresh note – lemon zest. Add two tablespoons of breadcrumbs and check if the mixture is already moldable. If not, simply add another spoonful of breadcrumbs.
Now for the stars of the dish: the lamb loin fillets. Pat them dry and season generously with salt and pepper. In a hot pan with a little oil, sear them for about one minute on each side. This creates a delicious crust!
Now here comes the trick: place the seared lamb fillets on the prepared baking sheet and spread the herb-butter mixture on top. Press it down lightly so it sticks, then pop everything into the oven! After 12–15 minutes they’ll be perfectly cooked to a tender pink. If you prefer them rare, keep the oven time to a maximum of 10 minutes.
While the meat is finishing in the oven, you can set the table and get ready to enjoy. My tip: serve the lamb with a creamy potato gratin. This combination is simply unbeatable!
So, now you’re ready to spoil your guests (or yourself) with a dish that isn’t just perfect for Easter but works all year round. The crispy herb crust, the tender meat – mmh, I can already smell it!
So, off to the kitchen and enjoy every bite! And remember: cooking should always be fun. Feel free to experiment with the herbs or try out different side dishes. Your taste buds will thank you!
Happy cooking and bon appétit!
love,
Sabrina 💛
Can I prepare lamb fillets ahead of time?
You can prepare the herb-butter mixture a day in advance and keep it refrigerated. Shortly before serving, just sear the lamb and finish it in the oven.
How do I know if the lamb is done?
The most reliable way is to use a meat thermometer. Medium-rare lamb loin fillets should reach a core temperature of 58–60 °C (136–140 °F).
How long does lamb need in the oven?
At 120 °C (250 °F, fan), 12–15 minutes are perfect for pink lamb loin fillets. For rare, aim for about 10 minutes.
