Troy Payne Rolled Lamb Loin
- Prep time 40Min
- Cook time 1Hr, 30Min
- Technique Roast
- Meat Lamb
- Cut Loin
- Serves 6
Aromatic roasted lamb saddle filled with sweet dates and pistachios, served with a luscious cherry-infused jus, shaved jameed, and delicate blossom flowers.
Ingredients
For the Lamb:
- 6 lamb saddles, deboned
- 500g pitted Medjool dates, roughly chopped
- 500g pistachio slithers
- 80g fresh parsley, roughly chopped
- 40ml orange blossom water
- 200ml extra virgin olive oil
- Sea salt, to taste
- Freshly cracked black pepper, to taste
For the Sauce:
- 1 litre red wine
- 4 bay leaves
- 20g fresh thyme
- 1 head of garlic, crushed
- 20g black peppercorns
- 1kg veal jus
- 217g cherry purée
- 217ml red wine vinegar
- 1kg caster sugar
To Garnish:
- 1 block of jameed, shaved
- 60 edible orange blossom flowers
Method
- Prepare the Lamb:
Debone each lamb saddle into its two loins, trimming excess fat but keeping enough to retain flavour and moisture. Season all sides lightly with salt and pepper. - Make the Filling:
In a bowl, mix together the chopped dates, pistachio slithers, and parsley. Add orange blossom water and olive oil, then season generously with sea salt and cracked black pepper. - Stuff & Roll:
Lay each lamb loin flat and spread an even layer of the date mixture across the surface. Roll up each loin and tie securely with butcher’s string to form a neat roulade. - Roast the Lamb:
Preheat your oven to 190°C (with 20% humidity if using a combi oven). Roast the lamb using a meat probe until your desired internal temperature is reached (medium-rare: ~54–57°C). Remove from oven and rest for 10–15 minutes. - Prepare the Sauce:
- In Pot 1, combine red wine, bay leaves, thyme, garlic, and peppercorns. Simmer and reduce by half, then strain.
- In Pot 2, reduce veal jus by half.
- In Pot 3, boil sugar and vinegar together, then simmer for 20 minutes. Add cherry purée and continue cooking for another 30 minutes until thickened.
Combine all three sauces into a single pot, strain again, and simmer for a final 30 minutes, skimming frequently to remove impurities.
- To Serve:
Slice the rested lamb into thick medallions. Spoon over the rich cherry jus, and finish with generous shavings of jameed and a scattering of orange blossom flowers.
