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Mediterranean Lamb Loin

  • Meat Lamb
  • Cut Loin

Recipe courtesy of Butcher Matt Tyquin

Ingredients

Ingredients Description Units
Lamb Loin Boneless 1
English Spinach   10grams
Sun Dried Tomatoes   6 pieces
Danish Feta Crumbled 20 grams
     
Lemon Yoghurt Dressing     

Preparation

BUTCHER – PREPARATION/METHOD

 

  1. Bone and trim lamb loin
  2. Pull outside skin off if possible and trim excess fat from the cap
  3. Cut breast to 6-8cm and gently tenderize with a mallet or jaccard
  4. Roll loin up to ensure even thickness all the way along (do not string)
  5. Wash spinach leave and drain, layer in the centre of the loin
  6. Pat dry the sun-dried tomatoes and lay in centre 
  7. Crumble Feta evenly the loin 
  8. Lay a sprig of rosemary over the top side of the loin, roll loin up and make sure loin is even thickness before trussing,
  9. Evenly truss with string or use food grade bands and square up ends
  10. Coat with Lemon yoghurt dressing & garnish