Boned Lamb Shortloins with Artichoke, Capsicum and Mint Salsa
Photography by Josh Griggs.
The piquant flavours of the salsa add a lovely freshness to this delicious one-pan bake.
Serves: 6–8
INGREDIENTS
2 boneless lamb loin roasts
2 long sprigs rosemary
800 grams mixed coloured kumara, sliced ½cm thick
16 large black olives
olive oil, sea salt and pepper
Salsa
375-gram jar grilled artichoke hearts, drained and diced
1 roasted red capsicum, diced
3 tablespoons pine nuts
3 tablespoons olive oil
2 cloves garlic, crushed
grated zest 1 lemon
1 tablespoon lemon juice
¼ cup mint leaves, ripped
METHOD
Preheat the oven to 200°C fan bake.
Brush the lamb with oil and season with salt and pepper. Thread the rosemary through the string.
Toss the kumara with olive oil, salt and pepper and spread out on a large baking tray, slightly overlapping the slices. Dot over the olives and place the lamb on top.
Roast until everything is cooked, about 30 minutes for medium-rare lamb. Cooking time depends on the size of the roast. Set aside, loosely covered for 5 minutes. If the kumara needs more cooking place back in the oven until tender.
Salsa: Combine all the ingredients in a bowl and season with salt and pepper.
To serve: Remove the string and carve the lamb, then spoon over the salsa.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!