Boned Lamb Shortloins with Artichoke, Capsicum and Mint Salsa
Photography Josh Griggs.
The piquant flavours of the salsa add a lovely freshness to this delicious one-pan bake.
Serves: 6–8
INGREDIENTS
2 boneless lamb loin roasts
2 long sprigs rosemary
800 grams mixed coloured kumara, sliced ½cm thick
16 large black olives
olive oil, sea salt and pepper
Salsa
375-gram jar grilled artichoke hearts, drained and diced
1 roasted red capsicum, diced
3 tablespoons pine nuts
3 tablespoons olive oil
2 cloves garlic, crushed
grated zest 1 lemon
1 tablespoon lemon juice
¼ cup mint leaves, ripped
METHOD
Preheat the oven to 200°C fan bake.
Brush the lamb with oil and season with salt and pepper. Thread the rosemary through the string.
Toss the kumara with olive oil, salt and pepper and spread out on a large baking tray, slightly overlapping the slices. Dot over the olives and place the lamb on top.
Roast until everything is cooked, about 30 minutes for medium-rare lamb. Cooking time depends on the size of the roast. Set aside, loosely covered for 5 minutes. If the kumara needs more cooking place back in the oven until tender.
Salsa: Combine all the ingredients in a bowl and season with salt and pepper.
To serve: Remove the string and carve the lamb, then spoon over the salsa.
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