Desert Herb Seasoned Lamb Loin Roast

by Oliver Hagen August 15, 2020 2 min read

Desert Herb Seasoned Lamb Loin Roast

Serves 2 | 1 Hour

Tired of the same old roast? Mabu Mabu's Desert Herb Seasoning is here to take your next oven-based adventure to a whole new level – and it's as easy as it gets. The native flavours sing when dry rubbed on to a lamb loin, and it pairs beautifully with grilled veggies and Blind Corner Rouge Cabernet Shiraz Merlot (handpicked by Blackhearts & Sparrows). It's like we can smell spring in the air.

 

Ingredients:

From Hagen's:

600g Lamb loin roast
1 tbsp of Mabu Mabu Desert Herb Seasoning
1 tbsp Mount Zero Organic Olive Oil
Mount Zero Pink Lake Salt
Pepper
1/2 cup Saint David Dairy Natural Yoghurt

From the pantry or the Hagen's Veggie Box:

2 zucchini’s, roughly chopped
1 red onion, roughly chopped
1/2 red capsicum, roughly chopped
1/2 yellow capsicum, roughly chopped
1/2 eggplant, roughly chopped
2 tbsp Mount Zero Organic Olive Oil
1 tbsp red wine vinegar
2 tbsp lemon juice
1/2 lemon rind, finely grated
1 clove garlic, minced ⁠
1/2 clove of garlic
1 tbsp of harissa paste
1/4 cup of chopped parsley

To serve:

Pearl Couscous
Blind Corner Rouge Cabernet Shiraz Merlot

Method: 

1. Preheat the oven to 180c. Bring your lamb to room temperature before cooking. Drizzle the lamb loin with Mount Zero Organic Olive Oil and season with plenty of Mount Zero Pink Lake salt & pepper. Rub the lamb with the Mabu Mabu Desert Herb seasoning ensuring the meat is totally covered. Place the lamb in a roast tray and pop it in to the oven.

2. For the vegetables, chop all roughly, or to your liking. Season with olive oil, salt and pepper and toss to combine. Grill on a red hot griddle pan, or on a bbq grill, until you have some nice char marks and the vegetables have begun to soften. You may need to do this in batches as to not overcrowd the pan. whisk together 2 tbsp of olive oil, 1 tbsp of red wine vinegar, 1 tbsp of lemon juice, lemon rind, 1/2 clove of minced garlic and salt & pepper. Stir to combine with vegetables and add in the chopped parsley.

3. Check on the lamb. It will take around 40 minutes to cook to medium rare. If you’re using a meat thermometer you’re looking for an internal temperature of around 55c. Once cooked to your liking, remove form the pan and cover with foil and rest for 5-10 minutes before slicing in to 1cm rounds. While the lamb is resting combine the yoghurt, harissa paste, 1 tbsp of lemon juice, salt & pepper and stir.

4. Serve your lamb with some pearl couscous seasoned with olive oil, salt & pepper. Top the couscous with your roast vegetable salad and dress your lamb with some harissa yoghurt. Enjoy!



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