Seared Lamb Striploin w/ Gremolata

Sarah Mickey General

Seared Lamb Striploin w/ Gremolata

Makes 4 Servings
  • Gremolata:
  • 1 bunch Fresh Italian Parsley, leaves only
  • 1 bunch Fresh Mint, leaves only
  • ¼ cup Capers, drained & rinsed (optional)
  • 1-2 Garlic Cloves, minced
  • 1ea Lemon, zest & Juice
  • 1 cup Castelvatrano Olives,
    rough chopped (optional)
  • 1/8 tsp Crushed Red Pepper Flakes
  • 1 cup Good Quality Olive Oil
  • To Taste Salt & Pepper
  • Lamb Striploins:
  • 2 pack Grass-fed Boneless Lamb Striploins
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp Ground Coriander
  • 2 tsp Salt



Preheat oven to 375 degrees Fahrenheit.

Roughly chop about a quarter of both of the herbs and set aside

Combine the rest of the ingredients in a food processor and pulse until uniformly chopped.

Mix rough chopped herbs in with the food processor mix.

Mix the seasonings together and season striploins on all sides.

Heat oil in a pan over medium heat. When oil begins to shimmer, add striploins and cook until well browned, 3-4 minutes. Don’t crowd the pan! Use a large pan or cook in batches to avoid steaming the meat.

Flip loins over to brown on the other side, 3-4 more minutes.

Flip loins once more and place the pan directly in the oven. Pull the loins when they reach an internal temperature of 130 degrees Fahrenheit, 5-7 more minutes.

Once they have reached the desired temp, let rest 8 minutes and slice. Serve with the sauce
over top.