Rolled Lamb Loin with Tomato Concasse


  • 1 medium red capsicum

  • 700g boned loin of Prime Dorper Lamb

  • 2 cloves garlic, crushed

  • 20g baby spinach leaves

  • 1/3 cup loosely packed fresh basil leaves

  • 1 tablespoon olive oil

Tomato Concasse

  • 1 tablespoon olive oil

  • 3 shallots, finely chopped

  • 4 cloves garlic, crushed

  • 1.2kg large Roma tomatoes, peeled, seeded and chopped finely

  • 2 tablespoons red wine vinegar


Preheat oven to 240°C / 220°C fan forced

Tomato Concasse: Heat oil in medium saucepan, cook shallots and garlic, stirring, until shallot softens. Add tomato and vinegar, cook, covered, over low heat for 15 minutes. Uncover and simmer, stirring

occasionally for 30 minutes or until mixture thickens slightly.

Meanwhile, quarter capsicum and discard seeds and membranes. Roast in a very hot oven, skin side up, until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes then peel away the skin and slice.

Reduce the oven temperature to 180°C / 160°C fan forced. Place lamb, cut side up, on a board and rub garlic into lamb and then place capsicum, spinach and basil down centre of lamb, roll tightly and secure at 2 cm intervals with kitchen string. Rub oil over lamb roll.

Place lamb on wire rack over large shallow baking dish and roast, uncovered, for 1 hour or until lamb is browned and cooked as desired. Serve lamb, sliced thickly, with Tomato Concasse and steamed fresh green vegetables.

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