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FREE DELIVERY FOR ORDERS OVER R1500

Boned And Rolled Lamb Loin Roast With Beans

Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Yields
4 Servings
Level
Easy
  • 2kg Boneless Lamb Loin Roast, Fat Trimmed, Skin On, Trussed*
  • 1 Large Brown Onion, Thickly Sliced
  • 1 Large Carrot, Roughly Chopped Into 3cm Pieces
  • 1 Stick Celery, Roughly Chopped Into 3cm Pieces
  • 5 Small Rosemary Sprigs, Cut In Half, Widthwise
  • 5 Cloves Garlic, Peeled, Left Whole
  • 60ml (1/4 Cup) Olive Oil
  • 200g Baby Green Beans, Trimmed
  • 200g Snap Peas
  • 50g Butter
  • Sourdough Bread, To Serve
Boned And Rolled Lamb Loin Roast With Beans
  1. Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seem-side down.
  2. Using a small paring knife make fifteen shallow incisions scattered all over the top of the rolled lamb loin roast; taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 1¼ hours or until cooked to your liking. Rest for 15 minutes before carving, to serve.
  3. Meanwhile, cook beans in a saucepan of boiling salted water for 3 minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.
  4. To serve, Divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.

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48 Boschkop Road, Mooiplaats,
Pretoria, 0040

Western Cape Address

Unit 3, Brackengate 1,
6 on Paris Road, Brackenfell
Cape Town

Please Note:

Deliveries are only available in Gauteng

Call us

Mail us

Gauteng Address

48 Boschkop Road, Mooiplaats,
Pretoria, 0040

Western Cape Address

Unit 3, Brackengate 1,
6 on Paris Road, Brackenfell
Cape Town

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