Go Back
–+ servings
Print
A hand serving the lamb loin recipe and salad using two spoons showing close up the salad and lamb

Lamb Loin with Halloumi Salad

The lamb sirloin and lamb loin are tender and exquisite cuts to cook easy and quick. This is a bright Spring recipe combining succulent lamb served over a citrus halloumi salad. A must make lamb recipe!

Course Main Course, Main Dish, Salad, Spring recipe
Cuisine Lamb, Mediterranean
Keyword Citrus Dressing, halloumi, Halloumi salad, lamb loin, Lamb loin recipe, Lamb Recipe, Lamb recipes, Lamb sirloin, mediterranean, Mediterranean lamb
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 508 kcal
Author Mahy

Ingredients

Lamb Ingredients

  • 1 piece of American Lamb Loin trimmed and deboned
  • 1 teaspoon avocado oil

Seasoning

  • 1 teaspoon salt and pepper
  • 1/2 Tablespoon Oregano
  • 1 teaspoon Onion flakes
  • 1/2 teaspoon Aleppo pepper flakes
  • 1 teaspoon Paprika
  • 1 1/2 teaspoon granulated garlic

Halloumi Salad

  • 1 block Halloumi cheese cut into slices 1/2 inch thickness
  • 2 Tablespoons olive oil
  • 2 cups arugula
  • 1 grapefruit segmented
  • 2 blood orange segmented
  • 2 cara cara orange segments
  • 1/2 cup slivered Almonds
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Aleppo pepper flakes
  • 1 large avocado or 2 small ones peeled and cut into slices
  • 1/2 red onion sliced

Citrus Dressing

  • 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup citrus juice from the oranges and grapefruit above
  • 1 teaspoon Apple cider vinegar
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Ask your butcher for American lamb before buying. The sirloin part is usually associated with a bone, so the butcher is best to debone it for you and leave you with the loin part.
    A set of lamb loin deboned and lamb sirloin and lamb tenderloin deboned on a parchment paper surrounded by a small bowl of chili flakes and some fresh thyme leaves
  3. If you’re unable to find local American sirloin cut of lamb, ask for a boneless leg of lamb instead.
  4. Season the lamb on both sides with the seasoning mix and rub well.
    The lamb sirloin and lamb loin seasoned on both sides with the spice blend
  5. Preheat an indoor or outdoor grill on medium high and sear the seasoned lamb sirloin for 8 minutes on each side until golden. Remove the pan and place it in the oven to continue cooking for about 15-20 minutes depending on the thickness of the sirloin.
    The lamb loins in a grill pan to cook
  6. The USDA recommends cooking lamb until the internal temperature is 145 degrees F. You can check that using a meat thermometer inserted in the most central part of the meat.
    Golden seared lamb loins flipped and cooked on the other side
  7. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  8. If using an outdoor grill, simply lower the heat to low, cover the grill lid and use that instead of the oven.
  9. While thew lamb is cooking, you can start to make the salad.
  10. Place 2 tablespoons of olive oil in a nonstick pan over medium heat and sear the halloumi cheese slices for 2 minutes per side until golden,
    sliced halloumi in a skillet with olive oil searing
  11. You can alternatively grill the halloumi.
    Golden pan fried halloumi cheese in a skillet
  12. In a separate or using the same skillet, add the sliced almonds (use extra olive oil if needed - up to 2 Tablespoons) and the Aleppo pepper or chilli flakes.
    Golden toasted slivered almonds in a pan with chilli flakes
  13. Toast the nuts until golden and remove from the skillet right away, otherwise they may burn.
  14. Start assembling the salad by starting with the arugula, layer the mixed citrus segments, halloumi cheese, avocados and onions.
    Layering the halloumi salad on a plate with arugula as a base, and some orange segments, blood oranges, and grapefruit
  15. Make the citrus vinaigrette by whacking all ingredients in a small jar until smooth.
    Halloumi cheese, toasted almonds, some onions and avocados layered over the salad plate
  16. Slice the lamb sirloin to about half an inch slices (make them thicker or thinner to your taste).
    roasted lamb loin out of the oven, rested and a knife slicing it showing how perfectly cooked it is
  17. Arrange the sliced lamb on one half of the plate.
    A hand drizzling the honey citrus dressing over the roast lamb loin and halloumi salad to finish the dish
  18. Drizzle the vinaigrette generously over the salad and lamb.
    A close up plate of the sliced lamb loin and lamb sirloin over a bed of halloumi salad and citrus segments , avocados, almonds, onions and a citrus honey dressing
  19. Enjoy!

Recipe Video

Recipe Notes

Lamb Loin Recipe Tips

  1. Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  2. If you’re unable to find a butcher near you, or source American lamb loin/sirloin, you can look for online options.
  3. There are many ranchers who sell quality and fresh next day delivery American Lamb. 
  4. Alternatively, you can use a boneless leg of lamb for this recipe.
  5. Adjust the seasoning to your taste. We love a dash of Pul Biber or Aleppo pepper as it has a rich pepper flavor with a touch of spice. You can however use chilli flakes, or skip that all together.
  6. The lamb loins can be cooked entirely on the grill, follow the intersections for that below. Simply shut down the BBQ lid and it creates an oven environment after grilling both sides. 
  7. The USDA recommends an internal temperature of 145 degrees F for lamb. This is the safest way to enjoy lamb. To measure the temperature, use a meat thermometer and insert it in the thickest central part of the loin. 
  8. Allow the meat to rest, loosely tented with foil once out of the oven or grill for 5 minutes before slicing. This ensures the juices distribute well into the lamb. 
  9. For the salad, you can likewise grill the halloumi cheese. It’s a firm type of cheese that doesn’t melt with heat, and it’s super popular in many Mediterranean cuisines.
  10. To segment the citrus, use a small paring knife and peel the citrus. Then using the same knife go in between each segment and remove the inner part of the fruit only. This is the sweetest part of the oranges and grapefruit. 
  11. Don't throw out the core of the citrus because when you squeeze it, you’ll get the juice to make the dressing. 
  12. The dressing can be made up to 14 days in advance and stored in the fridge. Just shake it before using. You can also use it on other salads —it’s delicious. Add your favorite salad ingredients to the salad bowl, it’s completely versatile

Is Lamb Loin a tender cut?

Absolutely! It’s one of the most tender and premium cuts to buy. It comes in many forms depending on how you use it. Either with or without bones, it’s super tasty.

Is Lamb Loin the same as backstrap?

If you completely remove the skin from a lamb loin then it’s known as blackstrap. It becomes super tender and cooks in much less time. Another name for it is also lamb t-bone.

Nutrition Facts
Lamb Loin with Halloumi Salad
Amount Per Serving
Calories 508 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 6g38%
Trans Fat 0.003g
Polyunsaturated Fat 6g
Monounsaturated Fat 30g
Cholesterol 0.2mg0%
Sodium 768mg33%
Potassium 716mg20%
Carbohydrates 30g10%
Fiber 9g38%
Sugar 16g18%
Protein 6g12%
Vitamin A 1647IU33%
Vitamin C 75mg91%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.