Boned & Rolled Lamb Loin Roast with Buttered Beans

  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Serves: 4



  • 1¼ kg boneless Lamb loin roast, fat trimmed, skin on, trussed
  • 1 large brown onion, thickly sliced
  • 1 large carrot, roughly chopped into 3cm pieces
  • 1 stick celery, roughly chopped into 3cm pieces
  • 5 small rosemary sprigs, cut in half, widthwise
  • 5 cloves garlic, peeled, left whole
  • 60 ml (1/4 cup) olive oil
  • 200 g baby green beans, trimmed
  • 200 g yellow beans (butter), trimmed
  • 50 g butter
  • Sourdough bread, to serve




  1. Preheat oven to 200C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seem-side down.

2. Using a small paring knife make fifteen shallow incisions scattered all over the top of the rolled lamb loin roast; taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 1¼ hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.

3. Meanwhile, cook beans in a saucepan of boiling salted water for 3 minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.

4. To serve, divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.