Loin of Lamb with Roasted Potato, Fennel, Tomato and Olives recipe, brought to you only by MiNDFOOD.
2 cups white breadcrumbs
2 stalks rosemary, sprigs removed
and reserved, chopped
1 lemon, finely grated rind and ¼ cup juice
80g pepper cheese (or goat’s), crumbled
1 egg, whisked
1.2kg lamb, boned forequarter roast
salt and pepper, to season
750g small whole potatoes, cut into pieces
6 small onions
2 small fennel bulbs, sliced
2 tsp olive oil
250g punnet truss cherry tomatoes
¾ cup black olives
1 Preheat oven to 200C. Combine breadcrumbs, rosemary stalks, lemon rind and juice, cheese and egg in a bowl.
2 Put lamb on a flat surface, skin side down. Spread mixture over lamb, roll and secure with kitchen twine. Season with salt and pepper.
3 Combine potato, onion, fennel and rosemary sprigs in a large roasting pan. Add oil and toss until well combined. Put a large wire rack across pan. Put lamb on rack over vegetables. Bake for 1 hour. Add tomatoes and olives to vegetables and cook for a further 30 minutes until medium-rare, or cook to your liking.
4 Stand lamb for 10 minutes before slicing. Serve with roasted vegetables.