I discovered this recipe on a recent trip to Cape Town. Really easy to make and a great way to relax with friends on a winters afternoon lunch. Lamb Loin is a prized part of the animal – tender and remarkably succulent when cooked correctly. A whole loin is well suited to roasting and serving up for Sunday lunch, but it can also be separated down into lamb chops. The Rocket Butter is a great accompaniment and the touch of Star Anise in the jus adds a fabulous flavour.
Cooking Lamb Loin
Lamb Loin is an ideal cut for roasting but, as it doesn’t have a layer of fat for protection, care should be taken not to overcook it as, like all lamb, it should be served pink in the middle.
Lamb Loin with Rocket Butter
Lamb Loin is an ideal cut for roasting but, as it doesn’t have a layer of fat for protection, care should be taken not to overcook it as like all lamb, it should be served pink in the middle.
- 180 g rocket leaves
- 60 g butter
- salt and pepper to taste
- splash of olive oil for rubbing
- 700 g lamb loin, trimmed and fat scored
- 2 tsp (10 ml) coriander seeds, crushed
- 6 Star Anise
- 250 ml Red Wine
- salt and black pepper to taste
Bring a pot of salted water to boil over high heat.
Blanch the rocket leaves for 30 seconds and then refresh in ice-cold water.
Drain in a colander and place it into a blender.
Place the butter into a small saucepan and cook over medium heat until golden brown and frothy.
Pour the brown butter over the rocket and liquidise until smooth.
Rub the lamb loin with olive oil, then roll in the coriander seeds and season with salt and pepper.
Place a frying pan over medium-high heat and seal the lamb on all sides, about 4-5 minutes.
Place the lamb into a roasting tray and finish in the oven for 8-10 minutes and remove it.
Let the meat rest for at least 10 minutes before cutting into slices.
Add the meat juice to a pan, add the Star Anise and the wine and reduce by half
Serve the lamb loin, dressed with rocket butter drizzled with the Jus
We served this with braised baby leeks and roasted courgettes. The flavor combinations and textures made for a really memorable meal.
This dish calls for a really hearty red wine. We chose a Benjamin Darnault Roussillon Villages 2018. It’s a Syrah blend with a big dollop of Grenache that makes it a classically Southern French red – big ballsy, juicy berry fruits, with lots of gumption to back it up and a naughty, spicy finish. Available from Naked Wines.