Ingredients:
- 1 – 1½ kilo of Lamb Loin boned (width of the roll is about 10 inches)
- 1 bottle Marinated Eggplant.
- Bunch of Fresh Basil.
- 1 large tbsp Pesto.
- Black sliced seedless Olives.
- 1 bottle marinated sundried tomatoes.
- 250g Fresh Fetta.
- Extra virgin oil.
- 1 large head of broccoli.
- 1 large spring of rosemary.
- 1kg of purple skinned yellow flesh potatoes (Royal Blue variety).
- 5 metal skewers, chicken ties or string.
- Italian basting oil/product – Ariosto – optional.
Method:
- Remove rosemary leaves from stalk and finely chop so as to be able to sprinkle over cooked potato.
- Cut potatoes into large bite size shapes/cubes to be boiled or microwaved (microwaving keeps potatoes best intact).
- 1 kilogram of potatoes cooked in the microwave takes approximately 20 minutes.
- About 20 minutes before the meat is cooked, boil/microwave the potatoes and when cooked, lightly dress potato (with skin on) in virgin olive oil and dust with chopped rosemary.
- About 10 minutes before the meat is cooked, chop broccoli into small heads and boil/microwave ensuring not overcooked and colour retained.
- The cooking time of the lamb loin is between 35 and 45 minutes at 180° celsius.
- The lamb loin is purchased with the eye taken out and the fat removed from the eye and left intact like a long sausage roll.
- Apply the pesto along the length of the eye and relay the eye to an end of the loin.
- Along the width of the loin and alongside the eye and in no particular order and alongside each other place/mix together the olive slices, basil (leaves intact but with stalks removed), the fetta cheese, the sundried tomato and the egg plant.
- Do not drain the marinating oil from the egg plant or sundried tomatoes – this keeps moist the internal contents of the lamb loin.
- Roll the lamb loin so that the contents (i.e. egg plant, basil, etc) are in the centre so that the lamb loin forms something like a swiss roll.
- If using Ariosto, apply coating to the roll.
- Place short metal skewers into the lamb loin dividing the lamb loin into 4 equal portions – one skewer at each end and 3 along the length creating 4 quarters.
- Alternatively use chicken ties at 1 inch intervals along the length of the roll.
- Bake lamb loin in 180 degrees oven monitoring cooking to ensure lamb remains moist.