Name: Olive stuffed lamb loin
Prep time: 30 min
Cook time: 115 min
Ingredients: 1 750g lamb loin (deboned); 15-20 pitted black olives (drained); 4-5 garlic cloves; 2 tsp green olive tapenade; 1 tsp hot English mustard; 1 peppadew (deseeded and chopped); 2 sprigs rosemary; 1 bunch thyme; 1 tsp paprika; Salt and pepper to taste; 1 lemon (zested and juiced); 2 tsp balsamic vinegar; 2 tbsp extra virgin olive oil; 1 anchovy fillet

This olive stuffed lamb loin dish is tender and juicy, and filled with Mediterranean flavours. Perfect for a family lunch or warming winter meal. Blending spices, fresh herbs and delicious black olives, try the recipe…

We grow our own herbs and bought meat from Oaklands Butchery in Joburg’s Northern Suburbs. Olives come from Swartrivier Farm in Prince Albert, in the Western Cape. Aim for fresh, local ingredients… and your meal will pop with flavour!

Olive stuffed lamb loin

The Homegrown Chef

Flavourful, juicy and tender 'low-and slow' lamb dish, ideal for a family meal

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Prep Time 30

Cook Time 1 55

Resting time 15

Course Main Course, Sunday lunch

Cuisine Mediterranean

Ingredients

1 750g lamb loin deboned
15-20 pitted black olives drained
4-5 garlic cloves
2 tsp green olive tapenade
1 tsp hot English mustard
1 peppadew deseeded and chopped
2 sprigs rosemary
1 bunch thyme
1 tsp paprika
Salt and pepper to taste
1 lemon zested and juiced
2 tsp balsamic vinegar
2 tbsp extra virgin olive oil
1 anchovy fillet

Instructions

Blend together into a smooth paste the green olive tapenade, lemon zest and juice of one lemon, anchovy fillet, peppadew, half a bunch of thyme, rosemary, hot English mustard, olive oil, garlic cloves, and ½ tsp paprika.
Trim the lamb loin of excess fat, if any, and cut in the middle but not completely through – enough to allow the meat to fold easily.
Place skin-side down on a board, and smear the inside heavily with the blended paste.
Add olives in groups of 5 or 6, to form a filling.
Fold lamb loin up, and tie off with cotton string (about five ties, depending on size).
Place in an ovenproof dish, and add the remaining thyme, rosemary and coat outside with ½ tsp paprika plus a few grinds of salt and pepper, as desired.
Preheat oven to 200 ℃, and cook at this heat for 10 minutes. Then drop the temperature to 170 ℃, add a cup of red wine, and cook for a further 1 hour and 45 minutes.
The lamb should be a nice golden brown. If it browns too quickly, cover with tin foil.
Leave to rest for about 15 minutes, remove string and carve into thick slices.

Serve with:

Baby roast potatoes and veg like cauliflower, broccoli or beans.

Keyword family meal, pitted black olives, winter food, winter recipe