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Herbed Lamb Loins & Roasted Potatoes

1:44 PM Dalia Dogmoch 0 Comments Category : , , , ,

picture by Shruti Jagdeesh and for ITP Publishing

My apologies for not posting recently but it's been a hectic week with D's Kitchen moving into the new D's Kitchen!! Yes, we are currently moving to our new home, so it's all about boxes and delivery these days.. My mami and mom in law are coming to help me out also, which is much needed!! Missed them like hell, so am very happy they'll be in Dubai next week..

Plus the revamped blog with lots of new bits and pieces will be up and running within the next 10 days hopefully.. Many exciting things happening, so D's Kitchen will be back stronger and better than ever :) 

In the mean time I will leave you with a sumptious lamb recipe.. Absolutely delicious! 

Much love, 
D xx



Easy. Prep & Cook Time: ~1 hour 15 minutes
Serves 2 
  • 600g lamb loins
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ¼ cup olive oil
  • salt & cracked pepper to taste
  • 1 pack of small golden potatoes, cut in halves
  • 2 garlic cloves, crushed
  • 2 tbsp fresh rosemary
  • 2 tbsp olive oil
  • 1 tsp salt & cracked pepper
  • 1 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • pinch of salt

In a small bowl mix the olive oil and herbs, then rub it over the lamb loins. Cover and let the lamb marinate for at least an hour in the fridge. Preheat the oven to 180C. Toss the potatoes with the olive oil, rosemary, garlic, salt, cracked pepper and spread them on a baking tray lined with parchment paper. Bake for 20 minutes, then toss them around and bake for another 15 - 20 minutes.

In a small saucer, bring the balsamic vinegar to a rapid boil, add the sugar, honey and salt, then simmer for about 30 minutes (reducing it by 2/3), stirring frequently to avoid it from burning. Set aside.

Generously season the marinated lamb loins and heat a pan or griddle on medium heat. Place the lamb loins in the pan for 2 - 3 minutes on each side (depending on the thickness), then remove from the heat and let it rest for 5 minutes before cutting slices. Serve with the roasted potatoes and a drizzle of the sweet Balsamic reduction. Bon app├ętit!

(As featured in Harper's Bazaar Arabia March 2011)

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