Roast loin of lamb with braised peas and salsa verde

This roast saddle of lamb bursting with spring flavours is a light, summery alternative to traditional Sunday roasts or Easter roast lamb.

Or, how about this butterflied leg of lamb with rosemary salt and slow-roasted tomato salad? It’s just one of many Easter lunch recipes in our collection.

  • Serves 6
  • Hands-on time 45 min, oven time 40-55 min, plus resting

Nutrition

Calories
652kcals
Fat
45.5g (14g saturated)
Protein
47g
Carbohydrates
13.5g (4.1g sugars)
Fibre
6.9g
Salt
1.8g

delicious. tips

  1. As with lamb chops, don’t overcook it. It’s best served slightly pink. The internal temperature of a lamb loin cooked pink should be roughly 60°C when checked with a digital thermometer.

  2. A double loin of lamb is the saddle (the middle of the back, with the two loins attached) with the bone removed. Ask your butcher to prepare it.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine