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Lamb Loin Roast with Buttered Beans

  • Serves 4

  • Preparation time: 20 mins

  • Cooking time: 75 mins

Ingredients

11⁄4 kg 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, width wise
5 cloves garlic, peeled, left whole
60ml (1/4 cup) olive oil
200g baby green beans, trimmed
200g yellow beans (butter), trimmed
50g butter
Sourdough bread, to serve

Method

Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seam-side down.

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 11⁄4 hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.

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.

To serve, divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.

Notes

Trussing is the act of tying your lamb roast, giving the cut a more uniform shape to help the meat cook evenly. You can ask your butcher to roll and truss your lamb loin roast for you.

Try substituting rosemary with thyme or lemon thyme for a different flavour profile.

If yellow beans are not readily availably, you can substitute them with snow peas, sugar snap peas or asparagus.