ROLLED ROSEMARY LAMB LOIN

 In Home Chefs Club, Recipes

WITH MELON, BOCCONCINI & PARMA HAM

Serves:  4

Preparation Time:  30 minutes

Cooking Time:  30 minutes

INGREDIENTS

Lamb Loin:

6 Tbsp olive oil, divided

2 Tbsp butter, softened

2 sprigs rosemary, finely chopped

2 cloves garlic, grated

Salt

Pepper

1 boneless and rolled lamb loin, 800-900g

Melon, Bocconcini & Parma Ham

150g bocconcini

1 Tbsp basil pesto

1 cantaloupe melon

100g parma ham

Balsamic glaze

4 Tbsp basil pesto

3 Tbsp olive oil

40g pistachios, toasted & roughly chopped

Fresh basil leaves

METHOD

Lamb Loin:

In a bowl, mix 2 Tbsp olive oil, butter, rosemary and garlic together with a big pinch of salt and pepper.

Rub this over your lamb and allow it to marinade for at least 2 hours in the fridge.

Preheat the oven to 120C.

Place a large pan over a medium-high heat.

Add the remaining olive oil. Once hot, add the lamb loin and sear all over for 2-3 minutes per side. Place the lamb into a roasting dish and in the oven. For medium-rare, allow it to roast for approximately 18 minutes. If using a thermometer, allow the center to come to 55C.

Remove from the oven and place onto a board. Allow to rest for at least 10 minutes.

Melon, Bocconcini & Parma Ham

Place the bocconcini’s into a bowl with the basil pesto, stir well and allow to marinade until serving.

Using a melon baller, scoop balls from the melon. If you do not have a melon baller, just slice neat cubes.

To plate:

Top and tail the end of the lamb. Slice the loin into 1.5cm thick slices.

Arrange the lamb in a fan over the one side of the platter.

Drizzle the balsamic glaze over the other side of the pace, then arrange the bocconcini, melon and parma ham on top.

Mix the basil pesto and olive oil together, and drizzle this over the plated lamb. Top with crushed pistachios. Garnish the plate with fresh basil leaves, and serve.

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