Subscribe to Chef Jean-Pierre Newsletter

Let's Go!

Hello, friends today I’m going to share with you how I make my Lamb Loin! Let me tell you, it’s the best Lamb Loin Recipe I’ve ever had! So you know you gotta try it for a romantic dinner. Not the simplest recipe to make, but sure a tasty one. So give this delicious roasted lamb loin recipe a try.

Lamb loin is a lean and tender cut of meat that roasts up beautifully and pairs wonderfully with a number of different side dishes.

Here are just 10 delicious side dishes that go great with Roasted Lamb:

1) Delicious Fluffy Rice
2) Amazing Fondant Potatoes
3) Delicious Garlic Mashed Potatoes
4) Cheesy Potatoes Au Gratin
5) Amazing Asparagus Tips
6) Awesome Stuffed Vidalia Onion
7) Brie, Goat Cheese & Mushroom Soufflé
8) Stuffed Portobello Mushroom with Arugula Salad
9) Buttered Green Beans
10) Creamed Pearl Onions

Bon appetit!

Chef Jean Pierres Lamb Loin

How to Cook the Perfect Lamb Loin

5 from 4 votes
Servings 2 Servings


For the Lamb:

  • 1 Lamb Loin

For the Sauce:

  • 2 ounces Butter
  • 2 Shallots minced
  • ¼ cup dried Blueberries
  • 1 tablespoon Sage chopped
  • ½ cup Madeira Wine, if you do not use wine, use beef stock
  • 1 tablespoon Garlic chopped
  • 1 tablespoon Blueberry Jam
  • 1 ½ cup Beef Stock
  • 2 tablespoons Sweet Butter at the end
  • Salt and Pepper to taste


Preheat Oven to 450ºF / 230ºC

    For the Lamb:

    • Salt and pepper you lamb loin and sear it in a frying pan with clarified butter until golden brown.  
    • Transfer to your PREHEATED Oven and cook for a few minutes and cook it to your liking. Safe internal temperature for medium rare is 145°F
      (The Chef cooked his for about 13 minutes)

    For the Sauce:

    • In a sauce pan add the butter and when hot and bubbly add the shallots and cook until LIGHT golden brown.  Add the blueberries and the sage.  Add the Madeira, garlic, jam, stock and cook the sauce for about 10 minutes a t a very low heat.
    • Fix the consistency of the sauce with a little cornstarch and turn the heat off and add butter at the last minute.


    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

    Join the Chef Jean Pierre community!

    Get his Best Recipes and Product Offers Delivered Right to Your Inbox!


    Top of Form

    Sign Up Today!

    Bottom of Form

    By signing up, I agree to the Terms & to receive emails from

    Thank You! You have been successfully subscribed!

    Pin It on Pinterest