Ask the butcher for a boned and rolled loin, string already on. It is the tidiest piece of lamb there is and it cooks in under an hour. Mustard, fennel and cumin belong on lamb, and the gochugaru sits underneath doing quiet work. This is a Sunday roast for people who do not want to give up the whole afternoon.
50 mins. Serves 4.
Ingredients
- 1kg Lamb loin, boned and rolled
- 2 dessertspoons Plateit Angel Dust Rub
- 2 tbsp Olive oil
- 8 Marlborough garlic, whole cloves
- 3 sprigs Rosemary
- 800g Kūmara, peeled, in wedges
- Salt, generous
Method
- Oven to 200C. Rub the lamb with 1 tbsp of the oil, then 2 dessertspoons of Plateit Angel Dust Rub, pressed in all over.
- Toss the kūmara wedges with the rest of the oil, the garlic and salt. Spread in a roasting tray.
- Lamb on top of the vegetables, rosemary tucked underneath. Roast 20 mins.
- Drop to 180C for another 20 to 25 mins, until the lamb reads 55C for pink.
- Lift the lamb out, rest 15 mins. Vegetables go back in to catch colour. Cut the string, slice into thick rounds.
Make ahead: Rub the lamb the night before and leave it uncovered in the fridge. Drier surface, better crust.
