ROLLED LAMB LOIN ROAST WITH LEMON & THYME

Treat your dad or special father figure to a lip-smacking lamb roast for Father’s Day. The log shape of the rolled lamb loin guarantees an even cook and is easy to slice. All you have to do is cut the vegetables in similar sizes so that they cook evenly too. The veggies create a bed for the lamb to sit on and stock is added to create a moist environment for the meat but it will still get a delicious golden brown exterior. The vegetables soak up the cooking juices becoming flavour rich and tender with a sticky caramel-like taste on the lips. If a crispy potato is what you’re after then roast them separately. I have also included a celeriac-parsnip mash recipe as an alternative to serve with the lamb roast for the dad who is more of a mash man.

serves 6 

1kg (about) TORELLO FARM Dorset Down free-range rolled lamb loin

1 lemon, finely grated zest and juice (about 1½ tablespoons)

1 tablespoon thyme leaves, chopped

1 tablespoon extra virgin olive oil, plus extra for drizzling

½ teaspoon sea salt, plus extra for seasoning

Black pepper

400g Nicola potatoes, washed and cut into 4cm chunks

6 baby fennel, or 1 large fennel cut in to 6 wedges

6 cippolini onions, peeled and left whole

160ml (2/3 cup) vegetable or chicken stock

Remove the lamb from the fridge 30 minutes before preparation. Pre-heat the oven to 200° C (180°C fan-forced)

Combine the lemon zest, thyme leaves, olive oil, salt and a generous grinding of pepper in a small bowl. Place the rolled lamb fat side down on clean work surface. Working along the length of the loin, using fingers gently pry open the seam then push teaspoonfuls of thyme mixture into the meat opening until all is used. Set aside while preparing vegetables.

If using the baby fennel trim the stem to about 12cm length (keeping the tops for another ruse).  Spread the fennel, potatoes and onions over base of a roasting dish. Pour in the stock and lemon juice. Place the rolled lamb on top with fat side facing up. Drizzle about 2 tablespoons olive oil over the lamb and vegetables. Roast for 1 hour for medium-rare, if testing with a meat thermometer, the internal centre should read 55°C-58°C. Transfer the lamb to a plate, wrap loosely in foil and leave to rest for 15-20 minutes. Reduce the oven to 150°C (130°C fan-forced), then return roasting dish of vegetables and cook for another 10-15 minutes until all vegetables are tender. Pour the cooking juices into a jug, then remove the fat layer floating on top with a spoon and discard.

Remove and discard string. Cut the lamb in to thick slices. Serve alongside the vegetables and a fresh green salad. Pass around the jug of cooking juices.

CELERIAC MASH

For those who would prefer mash with their lamb, this is a lovely alternative.

600g celeriac, peeled and cut in to large even sized chunks

1 large parsnip, or 2 medium Nicola potatoes, peeled

1 teaspoon salt

¼ cup crème fraiche

Place celeriac, parsnip and salt in a large saucepan and cover with cold water. Bring to a boil over a high heat and cook for 20-25 minutes or until vegetables are very tender. Drain well, return to the saucepan and set aside for 10 minutes. allowing excess moisture to evapourate.

Pass the cooked celeriac and parsnip through a mouli, or mash with a potato masher. Stir through the crème fraiche. The mash can be made a few hours ahead, stored covered in the fridge, then reheated in a microwave, or in a saucepan stirred gently over a low heat.

Recipe by Fiona Hammond, September 2023