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Grilled Lamb Loins

Recipe photo courtesy of Paola + Murray

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 lamb loin.

Source: Martha Stewart Living, July/August 2018
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Boneless lamb loins can be special-ordered from your local butcher, or purchased at dartagnan.com. 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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