Lamb Loin Roast

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.

Want to know how to make it?

Let's dive right in.

🥘 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.

Lamb wouldn't be the same without some garlic.

🔪 Instructions

1. Preheat your oven to 180 deg C. Wash your lamb using cold water and then dry using paper towels.
2. 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.
3. 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.
4. 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)
5. 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

Lamb Loin Roast

Author: Peter G

A quick and tasty dish of lamb loin stuffed with pistachios and herbs.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Cuisine Greek Inspired

Servings 6 serves

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 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

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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

Calories: 383 kcal | Carbohydrates: 5 g | Protein: 37 g | Fat: 24 g | Saturated Fat: 5 g

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.

© Souvlaki For the Soul

Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!