Kiewa Valley Rolled Lamb with Herb Salsa

Jo Fricker
Servings: 3 Total Time: 50 mins Difficulty: Intermediate Lamb
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Kiewa Valley Rolled Lamb with Herb Salsa

Author: Jo Fricker Cuisine: Recipe Keys: Lamb
Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins
Cooking Temp: 180  C Servings: 3
Best Season: Suitable throughout the year

Description

The epitome of simplicity and restraint where the produce does all the talking. 

Ingredients

Cooking Mode Disabled
  • Kiewa Valley boneless lamb loin
  • Extra virgin olive oil
  • Lemon
  • Herbs

Instructions

  1. When you get your lamb loin from the butcher ask them to roll it for you, or if you’re willing to do it yourself you can roll with individual slip knots or a continuous cage roll. Google will be your best friend here, or if you’ve done a bit of sailing or been a scout you’re already a step ahead!
  1. I believe this piece is best roasted on a rotisserie and over charcoal or live fire. That being said a heavy based pan and an oven is also perfectly fine. If using a pan and oven pre-heat oven to 180 degrees C fan forced. Add the loin fat side down to a cold pan and bring the pan up to heat slowly. Caramelize evenly then season on all sides with sea salt before placing in the oven. Pull the roast once it reaches about 52 degrees c and rest. You can remove the twine at this point ready for plating.  
  1. You almost can’t go wrong with the next step. Chop the herbs and add to a large bowl with sea salt, olive oil and a little lemon juice to taste. 
  1. Pour the herb mixture onto a serving plate. Slice the lamb and arrange on the plate. Season well with sea salt.

Note

Internal temperature of cooked lamb should be 52 degrees celsius.

Darren O’Rourke Butcher & Chef

Darren is an accomplished Australian butcher and chef, renowned for his deep respect for produce and his unwavering commitment to quality.

Darren works closely with Endeavour Meats producers and customers, transforming exceptional cuts into memorable dishes in the kitchen, at live demonstrations, on farm, and assisting with menu development.