Lamb Loin Roll

Episode 67 - Lamb Loin Roll

Ingredients:

  • 1 – 1½ kilo of Lamb Loin boned (width of the roll is about 10 inches)
  • 1 bottle Marinated Eggplant.
  • Bunch of Fresh Basil.
  • 1 large tbsp Pesto.
  • Black sliced seedless Olives.
  • 1 bottle marinated sundried tomatoes.
  • 250g Fresh Fetta.
  • Extra virgin oil.
  • 1 large head of broccoli.
  • 1 large spring of rosemary.
  • 1kg of purple skinned yellow flesh potatoes (Royal Blue variety).
  • 5 metal skewers, chicken ties or string.
  • Italian basting oil/product – Ariosto – optional.

Method:

  1. Remove rosemary leaves from stalk and finely chop so as to be able to sprinkle over cooked potato.
  2. Cut potatoes into large bite size shapes/cubes to be boiled or microwaved (microwaving keeps potatoes best intact).
  3. 1 kilogram of potatoes cooked in the microwave takes approximately 20 minutes.
  4. About 20 minutes before the meat is cooked, boil/microwave the potatoes and when cooked, lightly dress potato (with skin on) in virgin olive oil and dust with chopped rosemary.
  5. About 10 minutes before the meat is cooked, chop broccoli into small heads and boil/microwave ensuring not overcooked and colour retained.
  6. The cooking time of the lamb loin is between 35 and 45 minutes at 180° celsius.
  7. The lamb loin is purchased with the eye taken out and the fat removed from the eye and left intact like a long sausage roll.
  8. Apply the pesto along the length of the eye and relay the eye to an end of the loin.
  9. Along the width of the loin and alongside the eye and in no particular order and alongside each other place/mix together the olive slices, basil (leaves intact but with stalks removed), the fetta cheese, the sundried tomato and the egg plant.
  10. Do not drain the marinating oil from the egg plant or sundried tomatoes – this keeps moist the internal contents of the lamb loin.
  11. Roll the lamb loin so that the contents (i.e. egg plant, basil, etc) are in the centre so that the lamb loin forms something like a swiss roll.
  12. If using Ariosto, apply coating to the roll.
  13. Place short metal skewers into the lamb loin dividing the lamb loin into 4 equal portions – one skewer at each end and 3 along the length creating 4 quarters.
  14. Alternatively use chicken ties at 1 inch intervals along the length of the roll.
  15. Bake lamb loin in 180 degrees oven monitoring cooking to ensure lamb remains moist.