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Roast Lamb Loin with Roasted Pepper, Olive and Rosemary Relish


Ingredients 1

2 lbs. boneless lamb loin, trimmed of excess fat and connective tissue
Salt and pepper
peanut oil
2 red bell peppers
¾ cup pitted Kalamata olives, chopped
2 tbsp. red onion, finely chopped
2 tbsp. balsamic vinegar
2 tsp. brown sugar
1 tbsp. each: parsley and rosemary, finely chopped
1 small clove garlic, minced
Salt and pepper, to taste


  1. STEP 1:
    Prepare Relish: Place the two peppers over a very hot grill and roast on all sides until charred all over. This can also be done under the broiler in the oven. Wrap peppers in foil and set aside for approximately 20 minutes or until they’re cool enough to handle. Peel the peppers, then remove the stems and seeds. (Do not rinse with water to remove seeds, much flavor will be lost!) Dice the peppers and place them in a medium mixing bowl. Add remaining ingredients and stir to evenly mix. Correct for salt and pepper. Use relish at room temperature. (Relish can be served as an appetizer with croutons and is excellent with grilled vegetables, fish, poultry, and meats.) This relish keeps for about one week when refrigerated in an airtight container. Makes approximately 1 ½ cups relish.
  2. STEP 2:
    Prepare lamb: Bring lamb to room temperature. Preheat oven to 425 degrees F. Heat a large heavy sauté pan over high heat. Sprinkle the lamb generously with salt and freshly ground pepper. Pour a small amount of peanut oil into the heated sauté pan and tip pan to coat the bottom with oil. Place the lamb loin in the hot sauté pan and sear until very brown. Turn the lamb over and place the sauté pan into the heated oven. Roast lamb approximately 15 minutes or until a meat thermometer reads 140 degrees F. for medium doneness. Remove lamb from oven and let rest 10 minutes. Top the lamb with the roasted pepper relish. Serve immediately with your choice of side dishes. Makes 4 main course servings.


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