Roasted Loin of Lamb Rolled in a Sweet Chilli Jam Served with Pickled Vegetables

Succulent lamb loins roasted and basted in a sticky homemade Thai-style chilli jam, served with refreshing pickled root vegetables.

Dinner Lamb Pickled Vegetables Spicy Chilli Jam

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

51.2g

per serving

204.8 g total

Fat

31.3g

per serving

125.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

for jam

tsp

Sugar

for pickling

CondimentsSauces

tbsp

tbsp

110

Fruits

piece

Lime

juice and zest

Meat

piece

Lamb Loin

whole, trimmed

NutsSeeds

piece

Lime Leaf

stalk

Lemongrass

tough outer leaves removed, finely chopped

clove

Garlic

peeled, left whole

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tsp

Salt

for pickling

0.25

bunch

Mint

fresh leaves picked

tbsp

Coriander Cress

OilsFats

tbsp

Sesame Oil

tbsp

Oil

for frying

Vegetables

piece

Red Chilli

roughly chopped

piece

Plum Tomato

roughly chopped

Ginger

fresh root, roughly chopped

0.5

piece

Cucumber

made into balls

bunch

Baby Turnips

trimmed and thinly sliced

bunch

Radish

trimmed and thinly sliced

piece

Shallot

thinly sliced, for pickling

Method

Slice the lamb and serve with vegetables, garnish, and extra jam.

Preheat the oven to 200°C.

Blend jam ingredients, excluding caster sugar, into a smooth purée using a food processor.

Melt sugar in a saucepan over low-medium heat until it becomes a golden-brown caramel.

Stir the purée into the caramel, boil, then simmer for 4 minutes until sticky.

Sear the seasoned lamb loin in a hot oven-proof pan until coloured, then roast for 10 minutes.

Baste the lamb with 2 tablespoons of jam and rest for 5 minutes.

Dissolve sugar and salt in vinegar and 110ml water over heat.

Pour the hot liquid over the vegetables, soak for 10 minutes, and drain.