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Lamb Loin

Karoo Lamb Loin with Rocket Butter and Oven Roasted Leeks

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A deliciously simple way to serve lamb loin, great for a dinner party.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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Rocket Butter

180 g rocket leaves
60 g butter
salt and pepper to taste

Oven Roasted Leeks 

24 baby leeks, washed and trimmed
2 cloves of garlic, sliced
1 Tbsp (15 ml) fresh thyme, chopped
olive oil to dress
salt and pepper to taste

Karoo Lamb Loin

splash of olive oil for rubbing
700 g Karoo lamb loin, trimmed and fat scored
2 tsp (10 ml) coriander seeds, crushed
salt and black pepper to taste

Rocket Butter

Bring a pot of salted water to boil over high heat.  Blanch the rocket leaves for 30 seconds and then refresh in ice cold water.  Drain in a colander and place into a blender. Place the butter into a small saucepan and cook over medium heat until golden brown and frothy.  Pour the brown butter over the rocket and liquidise until smooth.

Oven Roasted Leeks

Preheat the oven to 200 ºC.

Cook the leeks in a pot of salted water for 4-5 minutes until tender, then remove and drain well.  Place into a bowl and add the garlic, thyme, olive oil and seasoning. Toss through and then transfer to a roasting tray.  Roast in the oven for 10-12 minutes until soft. Remove and set aside.

Karoo Lamb Loin

Rub the lamb loin with olive oil, then roll in the coriander seeds and season with salt and pepper. Place a frying pan over medium-high heat and seal the lamb on all sides, about 4-5 minutes. Place the lamb into a roasting tray and finish in the oven for 8-10 minutes and remove. Let the meat rest for at least 10 minutes before cutting into slices.

Serve the lamb loin over the oven roasted leeks, dressed with rocket butter.