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Roasted Lamb Loin, Pear & Corriander Salsa

Roasted Lamb Loin, Pear & Corriander Salsa


Lamb loin is a very nice meat, tender. It lends itself well to light dishes. When you roast it, don’t overcook it as you would destroy the subtle taste of the meat.



  • 1 Lamb Loin (approximately 300 g or 3/4 pound)
  • 15 ml (1 Tablespoon) Vegetable Oil
  • 15 g (1 Tablespoon) Butter
  • 50 g Onion
  • 150 g Pear
  • 50 ml White Wine
  • 50 ml Apple Cider Vinegar
  • Handful of Fresh Corriander
  • Salt, Fresh Ground Black Pepper

Set up

  1. Cut the onion in small dices.
  2. Put the onion, the wine and the vinegar in a pot. Bring to a boil and simmer until the liquid is almost all reduced ( To boil down a liquid.) [?]
  3. Peel and dice the pears.
  4. Add the pears to the onion and cook another 2 minutes.
  5. Wash and mince the corriander coarsely.


  1. Pre-Heat the Oven to 175 °C (350 °F)
  2. Season the meat.
  3. Heat up the oil and butter in a frying pan.
  4. Colour the meat on all sides and put in the oven.
  5. Cook the meat until it is medium-rare (or to your liking). Cover the meat and let it sit for a couple minutes.


  1. Heat up the salsa, add the minced corriander and stir.
  2. Slice the meat and serve with the Salsa.

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