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Mediterranean mini lamb roast
Mediterranean mini lamb roast
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Impress your family with a mouthwatering mini lamb roast.
Ingredients:
  • 500g rolled lamb loin, trimmed
  • 18.20 gm olive oil
  • 1 stalk fresh rosemary
  • 125.00 ml dried apricots
  • 125.00 ml apricot jam, warmed
  • Parsley couscous, to serve
  • 1 red capsicum, seeded, cubed
  • 2 tomatoes, chopped
  • 1 finger eggplant, sliced
  • 1 zucchini, sliced
  • 137.50 gm pasta sauce
  • 40.00 ml fresh basil, shredded
Instructions:
  • Preheat your oven to 200°C.
  • Prepare the lamb loin by removing the string and rolling it out. Gently massage it with oil and generously season with your favorite spices.
  • Lay a fragrant bed of rosemary leaves along the center of the pork loin and place the sweet apricots on top. Roll the loin up carefully and secure it with kitchen string.
  • Lay the lamb on a wire rack in a baking dish and bake for 20 minutes. Afterward, coat the lamb with apricot jam and continue baking for another 10-15 minutes, basting once. Once done, take it out of the oven, cover with foil, and let it rest for 5 minutes before serving.
  • Prepare the Mediterranean sauce by heating oil in a frying pan over high heat. Saute capsicum, tomatoes, eggplant, and zucchini for 4-5 minutes until tender. Add pasta sauce, basil, and season to taste. Cover and simmer for an additional 4-5 minutes until vegetables are tender.
  • Plate the sliced lamb alongside fluffy couscous and drizzle with savory Mediterranean sauce.

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