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+ servings
two slices of roasted lamb loin served on a wooden board

Lamb Loin Roast

A quick and tasty dish of lamb loin stuffed with pistachios and herbs.
Course Main Course
Cuisine Greek Inspired
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 serves
Calories 383kcal
Author Peter G


  • 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


  • 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.


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