Herbed loin of lamb

Herbed loin of lamb

By
From
Encyclopedia of Food and Cookery
Serves
6

Give your butcher warning and he will bone the loin for this dish. The pungent flavour of garlic, parsley, rosemary and thyme gives a deliciously aromatic and gamey flavour to the lamb. Serve with creamy mashed potatoes and, if liked, tomates à la Provençale.

Ingredients

Quantity Ingredient
1 x 1.5kg loin of lamb
3 garlic cloves
salt
2 tablespoons mixed fresh parsley, rosemary and thyme, chopped
freshly ground black pepper
30g butter
190ml white wine
1 tablespoon plain flour
parsley, to garnish
or watercress, to garnish

Method

  1. Ask the butcher to bone the loin of lamb. Otherwise, trim meat of any excess fat, remove fillet and bone. Crush garlic to a fine paste with 1 teaspoon salt. Mix garlic and herbs together and spread over inside of lamb. Replace fillet, roll up and tie at 2.5 cm intervals. This may be done hours ahead for a more ‘gamey’ taste. Place meat in a roasting tin, sprinkle with salt and pepper, add butter to tin and pour in wine. Roast in a preheated moderately hot oven, basting often, for 45 minutes or until meat juices are clear.
  2. Remove meat to a heated serving platter and rest in a warm place for 10–15 minutes before carving. Skim fat from the cooking juices. Mix 1 tablespoon of fat with the flour in a cup. Stir into pan juices, bring to the boil and simmer for a few minutes. Season with salt and pepper. If gravy is too thick, add a little stock or water. Remove string from meat and carve into thick slices, serving gravy separately. Garnish with a small bunch of watercress or parsley.
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