Herbed Lamb Boneless Loin Recipe
| 4 | Lamb boneless loins, defrosted (about 1-1/2 lb/750 g) | 4 |
| 1 tbsp | Olive oil | 15 ml |
| 2 tsp each | finely chopped fresh thyme, rosemary and summer savory (or 1/2 tsp/2 ml dried) | 10 ml |
| 1/2 tsp | coarsely ground black pepper | 2 ml |
With sharp knife, trim off membrane or sliver skin from loins; pat dry with paper towels and place in shallow dish. Drizzle both sides of loins with oil. In small bowl, stir together thyme, rosemary, savory and pepper; pat onto both sides of loins. Let stand, covered, 30 minutes at room temperature or several hours in refrigerator. (Bring to room temperature 30 minutes before grilling).
To barbecue, place loins on oiled grill 4 to 6 inches (10 to 15 cm) above medium-hot coals or on medium-high setting and cook about 3 to 5 minutes per side. Do not overcook. (softly springy lamb is rare; very firm is well done - it is best if still pink inside).
Allow to stand 5 to 10 minutes lightly covered with tent of foil. Cut in thin slices on diagonal to serve.