Loin of Lamb with Roasted Potato, Fennel, Tomato and Olives

By Dixie Elliott

Loin of Lamb with Roasted Potato, Fennel, Tomato and Olives

Loin of Lamb with Roasted Potato, Fennel, Tomato and Olives recipe, brought to you only by MiNDFOOD.

 

Serves 4

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.

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