A lamb loin roast is a delicious and quicker alternative to the everyday roasted lamb. By stuffing it with herbs and spices, you add flavour without sacrificing taste.
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🥘 Ingredients
To prepare this delicious dish, you're going to need:
- 1-kilogram boneless lamb loin
- 60 grams pistachios, shelled
- 1 lemon, zest and juice
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- ¼ cup parsley
- ¼ cup olive oil
- 1 tablespoon salt
The stuffing is a blend of ingredients that bring this dish together.
The pistachios offer a little texture and crunch, the lemon zest a touch of freshness and a dollop of Dijon mustard gives it just the right amount of spice.
I also added a handful of chopped parsley to the mix to give it that "herby" touch and a few cloves of garlic.
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Lamb wouldn't be the same without some garlic.
🔪 Instructions
- Preheat your oven to 180 deg C. Wash your lamb using cold water and then dry using paper towels.
- Combine the pistachio kernels, lemon juice and zest, garlic, mustard and parsley in a food processor and with the motor running add your olive oil in a thin stream. Process until it all comes together and forms a paste.
- Lay the lamb on a baking tray flesh side up and proceed to place the stuffing in the centre. Roll it up gently and tie it up with kitchen string. Drizzle a little olive oil over the tied up lamb and add some more salt and pepper.
- Cook in the oven for the first 10 mins at 180 deg C and then drop the temperature down to 160 deg C. Check on the lamb 20 mins later. If it appears a little dry, add half a glass of water. Cook for a further 20-25 mins. (Total cooking time is anywhere between 45-60 mins)
- Remove from the pan and lay it on a plate to rest covered in foil for 10 minutes. Slice and serve immediately
🥗 Side dishes
The best thing to serve with this lamb loin roast is roasted Greek potatoes and a Greek salad.
📖 Variations
If you love lamb feel free to explore these recipes:
📖 Recipe
Lamb Loin Roast
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Conversions
Ingredients
- 1 kilogram lamb loin
- 60 grams pistachios, shelled
- 1 lemon, zest and juice
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- ¼ cup parsley
- ¼ cup olive oil
- 1 tablespoon salt
Instructions
- Pre heat your oven to 180 deg C. Wash your lamb loin using cold water and then dry using paper towels.
- Combine the pistachio kernels, lemon juice and zest, garlic, mustard and parsley in a food processor and with the motor running add your olive oil in a thin stream. Process until it all comes together and forms a paste.
- Lay the loin of lamb on a baking tray flesh side up and proceed to place the stuffing in the centre. Roll it up gently and tie it up with kitchen string. Drizzle a little olive oil over the tied up lamb loin and add some more salt and pepper.
- Cook in the oven for the first 10 mins at 180 deg C and then drop the temperature down to 160 deg C. Check on the lamb 20 mins later. If it appears a little dry add half a glass of water. Cook for a further 20-25 mins. (Total cooking time is anywhere between 45-60 mins)
- Remove from the pan and lay it on a plate to rest covered in foil. Slice and serve immediately.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Vic says
I made this for Christmas Eve dinner (lamb is a must in Greek households!) and I am so impressed. The stuffing was flavourful and savoury and so lemony, and I added extra garlic 😉 but it wasn't overpowering at all and really complimented the lamb. A must-try recipe for sure. Thank you for sharing!