Roast loin of lamb with braised peas and salsa verde
- Published: 30 Apr 14
- Updated: 18 Mar 24
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.
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Serves 6 -
Hands-on time 45 min, oven time 40-55 min, plus resting
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Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 652kcals
- Fat
- 45.5g (14g saturated)
- Protein
- 47g
- Carbohydrates
- 13.5g (4.1g sugars)
- Fibre
- 6.9g
- Salt
- 1.8g
delicious. tips
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.
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.
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