Quick & Easy

Rolled lamb loin with tomato concasse

As your butcher to bone the lamb loin for you. Slice thickly and serve with roasted vegetables and minty peas. Cold roast lamb is delicious for sandwiches the next day, if there is any leftover.
rolled lamb loin with   tomato concasse



1.Preheat oven to 240°C/475°F.
2.For the tomato concasse, heat oil in a medium saucepan; cook shallot and garlic, stirring, until shallot softens. Add tomato and vinegar; cook, covered, over low heat, 15 minutes. Uncover; simmer, stirring occasionally, about 30 minutes or until mixture thickens slightly.
3.Meanwhile, quarter capsicum; discard seeds and membranes. Roast, skin-side up, in oven until skin blisters and blackens. Cover capsicum in plastic wrap or paper for 5 minutes; peel away skin, then slice capsicum thinly.
4.Reduce oven temperature to 180°C/350°F.
5.Place lamb, cut-side up, on board; rub garlic into lamb. Place capsicum, spinach and basil down centre of lamb; roll tightly, securing at 2cm (¾-inch) intervals with kitchen string. Rub oil all over lamb roll; season.
6.Place lamb on an oiled wire rack over a large shallow baking dish; roast, uncovered, about 1 hour or until lamb is browned and cooked as desired. Cover to keep warm.
7.Serve lamb with tomato concasse.

Related stories