Lamb Loin Roast
A quick and tasty dish of lamb loin stuffed with pistachios and herbs.
Servings 6 serves
Calories 383kcal
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
Calories: 383kcal | Carbohydrates: 5g | Protein: 37g | Fat: 24g | Saturated Fat: 5g