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Roasted Loin Of Mandalong Lamb

4 Lamb loins; (denuded)
Salt and pepper
Olive oil

1 sm Spanish onion; finely chopped
3 Cloves garlic
1/2 c Finely chopped parsley
1/2 c Finely chopped coriander
125 ml Olive oil
2 tb Lemon juice
3 ts Ground cumin
3 ts Paprika
3 ts Tumeric
1 ts Chilli powder
1 ts Finely chopped rosemary

Green Lentil Jus
40 g Carrot; finely diced
40 g Leek; finely diced
40 g Turnip; finely diced
40 g Celery; finely diced
100 g Cooked small lentils
130 ml Veal jus

Mashed Potatoes
4 md Potatoes; peeled
1 1/2 c Milk
1 tb Butter
Salt and pepper

Season lamb with salt and pepper. Seal lamb in a hot pan with olive oil and then allow to rest. Baste top with chermoula. Slice lengthwise diagonally for presentation.

To assemble:

Stack the mashed potatoes on plate. Arrange the lamb against the side of the stack. Ladle lentil jus around and garnish with some tossed watercress. Sprinkle turmeric around the plate for appearance.


Combine all ingredients together in a bowl and set aside.

Green Lentil Jus:

Braise vegetables in a little olive oil and add cooked lentils. Add jus and adjust seasoning.

Mashed Potatoes:

Cut peeled potatoes, simmer in lightly salted water until tender. Drain, add butter, cover and stand aside.

Mash potatoes, add boiling milk and whip. Season with salt and pepper to taste. Set aside in a warm place.

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