With lashing of rosemary and feta, this beautiful roast won't last long.
Roast lamb loin stuffed with rosemary and feta
500g lamb loin, butterflied and with fat on
1 sprig rosemary
2 cloves garlic, crushed
2 tsp olive oil
Duck-fat roasted potatoes
1kg agria potatoes
3 Tbsp duck fat
salt and pepper
Mix feta, garlic, rosemary and seasoning. Take lamb loin and open with the fat side down. Spread mix evenly on the inside, then roll it back up and tie with butcher's twine, so the meat holds together when cooking. Score a criss-cross pattern on the fat side of the meat and lightly season with salt and pepper.
Heat a large ovenproof roasting pan with olive oil. Place lamb fat side down and brown, then turn over and repeat the process. Place in an oven preheated to 200˚C for approximately 15 to 20 minutes, for medium rare. Take out and allow to rest for about five minutes before slicing.
To cook the potatoes: Peel potatoes and put in a bowl with salt, pepper and a little flour, and mix well. Place in a
roasting dish and drizzle with warm duck fat. Roast until cooked.
Slice and serve with a red wine jus and potatoes roasted in duck fat. Rob chose to add a dish of blanched and sautéed broccoli, zucchini and spinach, with Italian parsley, mint and basil, topped with a sprinkling of provolone piccante cheese. (See avenues.net.nz/recipes for extra recipes.)
CHEF'S TIP: Rob recommends having a butcher butterfly the meat for you. They can roll and tie it up for you, too, if you prefer.
Win a two-course dinner for two at Clink Restaurant in Sumner. Simply make one of Rob's dishes (this roast, frangipani tart or duck-liver parfait) and post a photo of it on Avenues' Facebook page before July 31, to be in the draw.