American Lamb Loin with Cilantro Ginger Tomato Salsa
American Lamb Loin with Cilantro Ginger Tomato Salsa
American Lamb Loin with Cilantro Ginger Tomato Salsa

American Lamb Loin with Cilantro, Ginger and Tomato Salsa


December 14, 2015

A tangy, fruity salsa tops roasted lamb loin for a recipe guaranteed to wow your family and friends.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 12 Servings


6 American Lamb loins, trimmed of surface fat and silver skin, at room temperature (about 1 ½ pounds each)

dash Salt and freshly ground pepper, to taste

6 medium tomatoes, seeded and diced

2 small red onion, diced

2 large English cucumber, diced

½ cup cooked chickpeas

¼ cup extra-virgin olive oil

2 tbsp extra-virgin olive oil

¼ cup rice vinegar

¼ cup fresh cilantro leaves, chopped

1 tbsp fresh ginger, shredded

1 tbsp ground cumin

2 tsp crushed red pepper flakes

2 garlic cloves, minced

1 shallot, minced

1 tsp grated lime zest


1Heat a grill on high. Preheat the oven to 400º F. Season the lamb with salt and pepper.

2Grill to lightly char the exterior of the lamb on all sides. Transfer the lamb to a roasting pan and roast for about 14 to 15 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well. Remove the lamb, place it on a cutting board, cover, and let it rest for 5 minutes. (The internal temperature will rise approximately 5 to 10 degrees upon standing.) Slice each loin into 6 medallions.

3In a bowl combine the tomatoes, onion, cucumber, chickpeas, the olive oil, vinegar, cilantro, and ginger. Mix in the cumin, red pepper flakes, garlic, shallot, and lime zest. Season with salt and pepper to taste. Refrigerate until ready to serve.


1To serve, place the sliced lamb on a platter with a bowl of salsa on the side; shoestring potatoes make a tasty side dish.

Recipe and image provided by the American Lamb Board