Seared Lamb Loin with Root Vegetable Salad

This vegetable salad can be made with any collection of vegetables-- truly whatever you have on hand! Just remember that vegetables tend to wilt after dressed with oil and salt, so dress it just before serving.

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1 lamb loin
2 tsp salt
1/2 tsp black pepper
2 sprigs rosemary
3 carrots, shaved into ribbons with a vegetable peeler
1 kohlrabi, peeled and cut into matchsticks
2 watermelon radish, peeled and cut thinly
1 cup shredded red or green cabbage
1/2 cup olive oil
1 lemon, zest and juice
5 sprigs parsley or 1/2 a clam shell micro greens


  1. Place the lamb in a zipper bag with the salt, pepper, rosemary sprigs and a glug of olive oil and let marinate overnight
  2. Heat a heavy frying pan over high heat and sear the lamb on all sides, cooking it to medium-rare (or 135F internal temperature)
  3. Remove from the pan and let rest for 10 minutes in a warm but not hot place
  4. While the lamb is resting, dress the vegetables with the lemon zest, juice, and olive oil.
  5. Season with salt and pepper to taste
  6. Add the herbs and toss again
  7. Slice the lamb into 1/4 inch thick slices and serve with the vegetable salad piled high alongside
  8. This also pairs well with toum or marinated beans