Cornmeal Crusted Lamb Loin Recipe

Published on April 9, 2014

If you’re looking for something different to do with your lamb this Easter give this Cornmeal Crusted  Lamb Loin Recipe a try. The Butte Creek Mill cornmeal adds a great layer of flavor as well as texture to one of Easters favorite dishes.


  • 2 boneless lamb loins
  • salt & freshly ground pepper, to taste
  • 1 cup Butte Creek Mill cornmeal
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Sweet potato puree, for serving (optional)


 Preheat oven to 375 degrees F.

Season the lamb loins with salt and pepper. In a food processor, pulse together the cornmeal and herbs until the rosemary and thyme are very finely chopped. Dredge seasoned lamb in the cornmeal mixture, pressing it into the meat on all sides. Set aside.
Heat duck fat in a heavy skillet over medium-high flame. Sear the lamb loins on all sides – you should have a nice, golden brown crust. Finish cooking in the oven until lamb reaches desired temperature, about 5-8 minutes. We recommend medium-rare or 135 degrees F on an instant read thermometer. Remove the lamb from the oven and rest on a cutting board for at least 5 minutes. Slice loins and serve with sweet potato puree and your favorite seasonal vegetables.