Ingredients
- boneless lamb loin, with silver skin removed
- 1 1/2 Tbsps fresh rosemary, finely chopped
- 1 Tbsp freshly ground pepper
- 1/2 tsp salt
- 3 Tbsps olive oil
- rosemary sprigs
Directions
Combine rosemary, pepper and salt. Coat loin on both sides with the mix.
In a large sauté pan, heat oil over medium heat. Add lamb and sear on all sides. Remove from heat when lamb has reached an internal temperature of 125°. Let lamb rest and serve with sprigs of rosemary.