Prep: 1 hr Cook: 20 mins Serves: 4 Cut: Loin


4 tbsp all-purpose flour
1 bunch rosemary, some leaves stripped and chopped
600 ml | 21 fl oz | 2 1/2 cups milk
100 ml | 3 1/2 fl oz | 7 tbsp lamb broth, or chicken broth
100 ml | 3 1/2 fl oz | 7 tbsp heavy cream
2 New Zealand Spring Lamb Loin fillets, 9 oz each, trimmed of silver skin
2 tbsp olive oil
2 garlic cloves, crushed
kosher salt


  1. Preheat oven to 200°C (180° fan) | 400 F | gas 6.
  2. Melt butter in a heavy-based saucepan set over a medium heat. Once melted, whisk in flour and cook until roux is golden in appearance, 2-3 minutes. Whisk in about 1 tbsp chopped rosemary.
  3. Gradually whisk in milk followed by broth. Bring sauce to a simmer and cook steadily for 5-7 minutes until thickened.
  4. Whisk in cream and return to a simmer. Season to taste with salt and pepper, cover, and set aside until needed.
  5. Season lamb fillets with plenty of salt and pepper. Heat olive oil in a heatproof pan set over a moderate heat until hot.
  6. Sear lamb in the pan until golden all over, making sure to sear the ends of the fillets. Add the remaining rosemary to the pan as well as the garlic.
  7. Transfer to oven and roast for 6-10 minutes until the thickest part of fillets registers at least 63°C | 145F on a meat thermometer.
  8. Remove from oven and transfer fillets to a plate, covering with aluminum foil and letting rest for at least 10 minutes. In the meantime, gently reheat rosemary sauce.
  9. After resting, cut lamb into thin slices. Ladle sauce into bowls and present lamb on top before serving.

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New Zealand Spring Lamb is Available at These Fine Retailers

*All cuts not available at all retailers