Roasted Loin of Lamb with Orange and Cumin Glazed Carrots

, from Issue #33. September, 2015
Photography by Manja Wachsmuth.
Roasted Loin of Lamb with Orange and Cumin Glazed Carrots

To make it easier to stuff and roll, ask the butcher to leave the tenderloin and a thin layer of the flap on the loin of lamb.

Serves: 4


1 x 800 gram boneless loin of lamb 
100 grams soft feta cheese
1 teaspoon each ground cumin and coriander
finely grated zest 1 lemon
1 clove garlic, crushed
¼ cup chopped mint or flat-leaf parsley
sea salt and freshly ground pepper

800 grams carrots, peeled
2 tablespoons olive oil
knob of butter
½ cup freshly squeezed orange juice
¼ cup water
½ teaspoon ground cumin

To serve


Preheat the oven to 180˚C.

Trim the lamb of any excess fat and place it skin side down on the bench.

Combine the feta cheese with the remaining ingredients to make a smooth paste. Spread evenly over the flesh side of the lamb. Roll up from the flap end and tie at intervals with kitchen string to secure.

Heat an ovenproof sauté pan with a little olive oil. Season the lamb and brown it on all sides. Transfer to the oven and roast for 40-50 minutes for lamb that is still a little pink in the centre. Cover loosely and rest for 10 minutes.

Carrots: Cut the carrots into long, thick shards. Heat the olive oil and a little butter in a wide sauté pan, add the carrots, season and cook until golden on all sides. Add the orange juice, water and cumin and cook, uncovered, until the carrots are tender and the pan juices are reduced and syrupy.

To serve: Remove the string from the lamb and slice. Place the carrots on plates and top with the lamb and rocket, spooning over the meat resting juices.