Smoked Lamb Loin

Lamb loin is the tenderloin of the lamb world - incredibly tender and mild. Smoked gently and sliced into medallions, it's elegant enough for the finest dinner party. The herbes de Provence complement without overwhelming.

This is sophisticated dinner party food - intimate gatherings where you want to serve something special. The quick cook time means you're not tied to the smoker all day, but the results are still impressive.

Serve with elegant sides - a potato gratin, haricots verts, a refined salad. A light jus or herb butter on top is all the sauce you need. Keep the presentation clean and the flavors pure.

Herbes de Provence is classic here, but other herb combinations work too. Rosemary and thyme are always good with lamb. A touch of lavender (part of herbes de Provence) adds a unique floral note.

This is a quick cook - you're just building smoke flavor while bringing the meat to medium-rare. Watch the temperature carefully since it's so lean. Rest before slicing into medallions for the best presentation.