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Seared Lamb Loin with Roasted Beets, Feta Cheese, Orange Mint Salad

6 servings


  • 4 pound trimmed lamb loin
  • 1 ounce extra virgin olive oil
Beet salad
  • 4 pound trimmed lamb loin
  • 1 ounce extra virgin olive oil
  • 2 ounce red wine vinegar
  • 2 ounce grapeseed oil
  • 6 ounce cooked beets, peeled and diced
  • 1 ounce orange segmented
  • 1 ounce red onion, small, diced
  • 2 ounce chopped mint
  • 4 ounce cubed feta cheese


Baking Directions:

Method for lamb loinPreheat oven to 350 degrees.

Rub lamb loin with some of the olive oil, then sprinkle with salt and pepper.

Heat skillet over high heat and add the rest of the oil.

Sear lamb on all sides until golden brown.

Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees.

Remove from oven and chill.

(Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven — carryover cooking — the meat thermometer will continue to rise to that period of time.

So, the idea is to pull the lamb out at an internal temperature of 120 degrees, so it ultimately ends up where you want it for medium rare.)

  Method for beet saladMix vinegar and oil.

Add beets, orange, red onion and mint and mix well.

Season with salt and pepper to taste.

Fold in feta cheese.


Serving Directions:

Slice chilled lamb and divide among 6 plates.

Spoon beet salad over lamb.

Drizzle extra dressing from beet salad over lamb.

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