Name: Roast lamb loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Stuffing; 1 clove garlic; 2 teaspoon rosemary, chopped; 1 lemon, finely grated zest; 1 rindless bacon rasher, chopped; 600 gram boned, rolled lamb loin; roasted vegetables to serve

Roast lamb loin

Rosemary, lemon and bacon stuffing combine to give this roast lamb a powerful flavour and texture boost. Roasted vegetables complete this Sunday night favourite.

Serves 6

Prep

15M

Cook

30M

Total

45M

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Ingredients

Stuffing

1 clove garlic

2 teaspoon rosemary, chopped

1 lemon, finely grated zest

1 rindless bacon rasher, chopped

600 gram boned, rolled lamb loin

roasted vegetables to serve

Method

1.Preheat oven to hot, 200°C.

2.Remove string and roll out lamb loin. Remove fillet from centre. Roughly chop.

3.To make Stuffing; place chopped fillet and remaining stuffing ingredients in a food processor. Process until combined. Season to taste. Spoon filling along centre of lamb. Roll up and tie with kitchen string.

4.Place lamb on a wire rack in a baking dish. Roast for 25-30 minutes, until cooked to taste.

5.Cover with foil and rest for 10 minutes. Serve sliced with roast vegetables.

It is important to rest meat before carving, to allow juices to settle.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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