2.Make roasted capsicum, potatoes and olives. Combine capsicum, potato, onion, oil and vinegar in a medium baking dish. Roast in oven 30 minutes or until browned and tender. Stir in olives, season to taste.
3.Meanwhile, place lamb, cut-side up, on board. Spread with dip. Top with spinach, bocconcini and oregano, roll tightly. Secure each loin with kitchen string at 2cm (¾-inch) intervals. Season.
4.Heat oil in a large frying pan over high heat, cook lamb 2 minutes each side or until browned. Transfer lamb to an oven tray.
5.Roast lamb 18 minutes for medium, or until cooked as desired. Cover with foil, stand 10 minutes.
6.Serve sliced lamb with roasted vegetables and extra dip.
Ask the butcher to bone the lamb loins for you. You could replace the capsicum dip with sun-dried tomato pesto. The lamb can be prepared to the end of step 3. Cover and refrigerate. Stand lamb at room temperature for 30 minutes before roasting. The lamb may take up to 5 minutes longer to roast then directed in step 5.
Note
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