Loin is the most delicate part of lamb. Ask your butcher to prepare it, detaching the bottom, which will be subsequently tied up to the loin with a thread. Preheat the oven to maximum. Place the loin, fat side down, on the rack of the dripping-pan. As soon as the bone starts turning black, turn upside down. Salt, pepper. Bake until brown. Turn off the oven. Leave the lamb inside for a further 5 to 8 minutes to rest. To serve, cut the threads, remove the bottom bone, cut into regular chops. Loin of lamb must be served rare, but never underdone. Any spring vegetables can be served with it: small new potatoes sautÄed with butter, green peas cooked with a lettuce heart, green beans.
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1 loin of lamb (reaching the short ribs) or 2 loins (reaching the loin chops)
