Grilled Lamb Loins

grilled lamb loins
Photo: Paola + Murray
Prep Time:
15 mins
Total Time:
1 hr 25 mins
8 to 10 Serves

A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.


  • 2 boneless lamb loins, fat caps trimmed to ¼ inch, patted dry

  • 2 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • ¾ teaspoon ground cinnamon

  • 2 tablespoons fresh thyme leaves

  • 1 tablespoon fresh rosemary leaves, plus sprigs for grilling

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.

  2. Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.

  3. Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.

Cook's Notes

Boneless lamb loins can be special-ordered from your local butcher, or purchased at If you don't have a mortar and pestle, crush the seeds in a spice grinder, or place them in a resealable plastic bag and smash with a mallet.

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