Roast loin of lamb recipe

Roast Loin of Lamb recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This roast loin of lamb recipe is a delightful dish that will impress your guests and leave them craving for more. The succulent and tender meat is seasoned with a blend of aromatic herbs and spices, creating a mouthwatering flavor. The lamb is then roasted to perfection, resulting in a crispy exterior and juicy interior. Whether it's a special occasion or a Sunday family dinner, this recipe is sure to be a hit.

Keywords: roast loin of lamb, recipe, succulent, tender, aromatic herbs.

Roast loin of lamb recipe details

Roast loin of lamb recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

	For the roast:
1	loin of lamb, approximately 300g, fat on
2 tsp	mustard
1 pinch(es)	hot chilli powder
½ tsp	salt
	For the potatoes:
	butter for the roasting tin
500 g	potatoes, waxy variety
	milk
½ tsp	salt
1 pinch(es)	pepper
1 pinch(es)	nutmeg
	For the vegetables:
2 stalk(s)	leek
1	onion
1 pinch(es)	salt
1 pinch(es)	chilli
1 pinch(es)	curcuma
1 pinch(es)	cumin
1 pinch(es)	pepper
1 shot(s)	rapeseed oil

Instructions

For this dish you should have 2 shallow roasting tins which fit into your oven side by side.

Preheat the oven to 200°C.

Peel the potatoes and cut them into 3mm slices. Butter a roasting tin, spread the potatoes in the dish and season with salt, pepper and nutmeg. Add milk until the potatoes are nearly covered.

Slice leek and onions, put them into the other form, add the spices and a shot of oil and mix well. Put potatoes and vegetables side by side into the oven.

Cut the fat on top of the lamb loin into diamonds, but don’t cut into the meat. Make a paste of mustard, chilli and salt and rub the lamb loin with it. After 20 minutes roasting time of potatoes and vegetables, place the meat on top of the vegetables, fat side upwards. After another 20 minutes take all out. Leave to rest for five minutes, then carve the lamb loin into slices and arrange them nicely on the vegetables.

Note:
The recipe is for 2, but you could easily enhance it for 4. Then you need 1kg potatoes for the gratin, a bit more vegetables and 2 loins of lamb. In this case the potatoes need 1 hour roasting time, for the lamb and vegetables the given time in the recipe is sufficient. The preparation time is approximately just 30 minutes (in case you slice the potatoes in the kitchen machine – as I do).

Variation:
You may substitute pointed cabbage, fennel or bell pepper for the leek.


Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a