Boned & rolled lamb loin roast with buttered beans

Serves

Prep Time

Cook Time

Ingredients

1.2kg Boneless Lamb loin roast, fat trimmed, skin on, trussed*

1 Large brown onion, thickly sliced

1 Large carrot, roughly chopped into 3cm pieces

1 Stick celery, roughly chopped into 3cm pieces

5 Small rosemary sprigs, cut in half, widthwise

5 Cloves garlic, peeled, left whole

60ml (1/4 cup) Olive oil

200g Baby green beans, trimmed

200g Yellow beans (butter), trimmed

50g Butter

Sourdough bread, to serve

Preheat oven to 200C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seem-side down.
Using a small paring knife make fifteen shallow incisions scattered all over the top of the rolled lamb loin roast; taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 1¼ hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.
Meanwhile, cook beans in a saucepan of boiling salted water for 3 minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.
To serve, Divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.

Get you butcher to roll and truss your lamb loin roast for you.
Substitute rosemary with thyme or lemon thyme.
If yellow beans are not in season, substitute with snow peas, sugar snap peas or asparagus.
For a healthier option, get your butcher to trim all the skin from your lamb loin roast.