Lamb Loin Roasts are perfect for when you’re short on time or looking to feed up to 4 people. This simple marinade adds a hit of flavour, using anchovies, rosemary and lemon. Roast her in the oven alongside some crispy spuds, onion and fennel and you’ve got yourself a restaurant quality dinner in under an hour. Trust us, anchovy haters won’t even have a clue they’re in the dish, they just add a great savoury and salty flavour to the lamb.
Create the paste to marinate the lamb by adding the rosemary, garlic, anchovy, lemon rind and a sprinkle of salt into a mortar and pestle and pound into a rough paste, before stirring through the olive oil and some freshly cracked pepper.
Remove the elastic bands from the lamb loin roast and open it up to lay it flat on the chopping board, with the fat side facing down.
Spread the paste over the lamb and then roll it back up and place the elastic back on to hold it together. Let it marinate for half an hour or overnight if time permits.
Preheat the oven to 220 degrees.
Parboil the potatoes in salted water until they are just tender, drain and set aside.
Drizzle olive oilon a roasting tray and add in the parboiled potatoes, fennel and onion and season with salt and pepper.
Lay the lamb loin roast on top and sprinkle some flaked salt over the top of the skin.
Place the tray in the preheated oven and cook for 15 mins to brown the top of the meat and then turn down to 180 degrees and cook for around 25 mins or until the internal temperature of the lamb reaches 62 degrees if you're after it blushing pink.
Note: If you're oven doesn't get very hot, give the veggies a head start and begin browning them in the oven for 20 mins before you place the lamb on top.