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Lamb Loin with Halloumi Salad

The lamb sirloin and lamb loin are tender and exquisite cuts to cook easy and quick. This is a bright Spring recipe combining succulent lamb served over a citrus halloumi salad. A must make lamb recipe!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 508 kcal
Course: Main Course , Salad
Cuisine: Mediterranean

Ingredients

Lamb Ingredients
  • 1 piece of American Lamb Loin trimmed and deboned
  • 1 teaspoon avocado oil
Seasoning
  • 1 teaspoon salt and pepper
  • 1/2 Tablespoon oregano
  • 1 teaspoon onion flakes
  • 1/2 teaspoon Aleppo pepper flakes
  • 1 teaspoon paprika
  • 1 1/2 teaspoon granulated garlic
Halloumi Salad
  • 1 block halloumi cheese cut into slices 1/2 inch thickness
  • 2 Tablespoons olive oil
  • 2 cups arugula
  • 1 grapefruit segmented
  • 2 blood orange segmented
  • 2 cara cara orange segments
  • 1/2 cup slivered almonds
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Aleppo pepper flakes
  • 1 large avocado or 2 small ones peeled and cut into slices
  • 1/2 red onion sliced
Citrus Dressing
  • 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup citrus juice from the oranges and grapefruit above
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup olive oil

Notes

  • Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  • If you’re unable to find a butcher near you, or source American lamb loin/sirloin, you can look for online options.
  • There are many ranchers who sell quality and fresh next day delivery American Lamb. 
  • Alternatively, you can use a boneless leg of lamb for this recipe.
  • Adjust the seasoning to your taste. We love a dash of Pul Biber or Aleppo pepper as it has a rich pepper flavor with a touch of spice. You can however use chilli flakes, or skip that all together.
  • The lamb loins can be cooked entirely on the grill, follow the intersections for that below. Simply shut down the BBQ lid and it creates an oven environment after grilling both sides. 
  • The USDA recommends an internal temperature of 145 degrees F for lamb. This is the safest way to enjoy lamb. To measure the temperature, use a meat thermometer and insert it in the thickest central part of the loin. 
  • Allow the meat to rest, loosely tented with foil once out of the oven or grill for 5 minutes before slicing. This ensures the juices distribute well into the lamb. 
  • For the salad, you can likewise grill the halloumi cheese. It’s a firm type of cheese that doesn’t melt with heat, and it’s super popular in many Mediterranean cuisines.
  • To segment the citrus, use a small paring knife and peel the citrus. Then using the same knife go in between each segment and remove the inner part of the fruit only. This is the sweetest part of the oranges and grapefruit. 
  • Don't throw out the core of the citrus because when you squeeze it, you’ll get the juice to make the dressing. 
  • The dressing can be made up to 14 days in advance and stored in the fridge. Just shake it before using. You can also use it on other salads —it’s delicious.
  • Add your favorite salad ingredients to the salad bowl, it’s completely versatile
  • Absolutely! It’s one of the most tender and premium cuts to buy. It comes in many forms depending on how you use it. Either with or without bones, it’s super tasty.
  • If you completely remove the skin from a lamb loin then it’s known as blackstrap. It becomes super tender and cooks in much less time. Another name for it is also lamb t-bone.
  • Ask for American Lamb before buying. Using quality lamb will make a difference with any recipe, including this one.
  • If you’re unable to find a butcher near you, or source American lamb loin/sirloin, you can look for online options.
  • There are many ranchers who sell quality and fresh next day delivery American Lamb. 
  • Alternatively, you can use a boneless leg of lamb for this recipe.
  • Adjust the seasoning to your taste. We love a dash of Pul Biber or Aleppo pepper as it has a rich pepper flavor with a touch of spice. You can however use chilli flakes, or skip that all together.
  • The lamb loins can be cooked entirely on the grill, follow the intersections for that below. Simply shut down the BBQ lid and it creates an oven environment after grilling both sides. 
  • The USDA recommends an internal temperature of 145 degrees F for lamb. This is the safest way to enjoy lamb. To measure the temperature, use a meat thermometer and insert it in the thickest central part of the loin. 
  • Allow the meat to rest, loosely tented with foil once out of the oven or grill for 5 minutes before slicing. This ensures the juices distribute well into the lamb. 
  • For the salad, you can likewise grill the halloumi cheese. It’s a firm type of cheese that doesn’t melt with heat, and it’s super popular in many Mediterranean cuisines.
  • To segment the citrus, use a small paring knife and peel the citrus. Then using the same knife go in between each segment and remove the inner part of the fruit only. This is the sweetest part of the oranges and grapefruit. 
  • Don't throw out the core of the citrus because when you squeeze it, you’ll get the juice to make the dressing. 
  • The dressing can be made up to 14 days in advance and stored in the fridge. Just shake it before using. You can also use it on other salads —it’s delicious. Add your favorite salad ingredients to the salad bowl, it’s completely versatile
  • Absolutely! It’s one of the most tender and premium cuts to buy. It comes in many forms depending on how you use it. Either with or without bones, it’s super tasty.
  • If you completely remove the skin from a lamb loin then it’s known as blackstrap. It becomes super tender and cooks in much less time. Another name for it is also lamb t-bone.