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How about a Sunday Lamb Roast

Another long weekend and hopefully some cracking Autum weather should be a good enough reason to fire up the BBQ and have a good old fashioned Lamb Roast

This is a nice little spin on what you may expect from your average lamb roast. The loin cut is super sweet and juicy, just get your butcher to cut the bones out or give it a go yourself!


1 Lamb Loin

1 cup of bacon cubed

2 cups of mushrooms diced

2 Sprigs fresh rosemary

1/2 cup pine nuts

1/2 Red onion diced



1 1/2 Cups white wine


Step 1: Heat a small saucepan and fry off your bacon till you get a little bit of colour. Add in the onion and cook till onions are translucent.

Step 2: Add the white wine to deglaze the saucepan and then add in the mushrooms and some rosemary, just git it a bit of a bruise as it goes in. In a separate pan, toast your pine nuts till they are nicely browned.

Step 3: Cook the mix done till the mushrooms collapse, add in the pine nuts and set to one side to cool.

Step 4: Remove your lamb from the bones by sliding the knife in as close to the bone as you can, then trim out the little strip on the other side of the bones.

Step 5: Flatten your lamb out on the board and place the cooled stuffing mixture in the middle, lay the strip of lamb on tope, then roll nice and tight and secure with butchers string.

Step 6: Roll tightly in cling film and place in the fridge to setup. Give it a good 1-2 hours if you can.

Step 7: Get your weber on with a medium – high heat, about 35-40 beads should do it for the full cooking time.

Step 8: Get your lamb out of the fridge, score the fat slightly, sprinkle with some rosemary salt and rub with olive oil, stick in some extra sprigs of rosemary if you want it to look a bit fancy pants.

Step 9: Once the beads are cooking ready (covered in white ash and no longer smoking, then place your lamb directly down on the grill, ensure your meat is not directly over heat.

Step 10: It wont’ need turning or moving, but just check on the meat after about 30 minutes, you should see a nice golden colour on the outside, and it should be firming up to the touch test (a little squeeze with your fingers in the middle)

Step 11: Your lamb should be ready at around the 50 minute mark if you like it medium rare, 1 hour if you like it medium, 1 hour and 10 minutes if you like it well done. I like medium for this as the whole family will eat it that way.

Step 12: Once it is done, remove and wrap loosely with foil for about 15 minutes, and place in a warm spot to rest before carving. When you are ready to server, remove the string, slice into 1.5cm slices and serve. It will break up a little, but should mostly hold it’s shape for presentation/

We served this with some rosemary salted chats & mushrooms and leeks.

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