Glad to get lamb loins on sale. Got some baby potatoes from my sister as it’s too much for her. We usual share 3 kg potatoes. I also have broccolini and medley tomatoes. Have not had lamb for ages. Another sister gave me some parsley.

Google: “Loin chops are cut from the lamb ‘s back, directly behind the ribs, running down the spine towards the animal’s hindquarters. Lamb loins tend to be cut into thick chops, and they’re meatier than their delicate rib chop counterparts. Loin chops are well-suited to high-heat cooking methods like searing, broiling, or grilling.”

“With a thin layer of fat covering the muscle it is ideal for roasting as a rack of lamb. Traditionally, the butcher will cut the loin into that British favourite: lamb chops. Perfect for a family get-together, it is a very versatile cut, (chops, racks and lamb cannon) suitable for grilling, roasting and pan-frying.”

Today I am marinating my lamb loin with a simple marinade of balsamic vinegar, garlic powder and cayenne powder as I love chili taste in my meat. My dinner is juicy, moist, tender, spicy for my taste bud, colourful and delicious. Let’s cook!!!

Ingredients

4 lamb loins
1/8 cup balsamic vinegar
1 Tbs garlic
1/2 Tbs cayenne powder
2-4 bunches broccolini, cut into bite
8 baby potatoes, halved
Italian seasoning
250 g punnet medley tomatoes
parsley, tear leaves
oil
salt
black pepper

Method

Combine lamb loins, balsamic vinegar, 2-4 Tbs oil, cayenne and garlic powder, some parsley leaves in a deep dish. Cover and set aside in fridge for 2 hours to marinate.

Preheat oven to 200°C. Take out lamb loins from the fridge and let them sit at room temperature for 20 minutes. Place lamb loins on a lined baking tray. Toss potatoes with 2 Tbs oil in a bowl. Add Italian seasoning, salt, parsley and pepper. Spread potatoes in a single layer over a large roasting pan and cook in the bottom of oven for 20 minutes or until tender. Put in the lamb loin in the second shelf of the oven, cook 15 minutes for medium and 20-22 minutes for well done.

Meantime, bring a pot of salted water to a boil, once boil, add in broccolini, cook for about 4-5 minutes until tender, drain and set aside cover with foil. After potatoes time up at 20 minutes, toss tomatoes in the remaining oil and add to roasting pan. Cook for a further 10 minutes for both potatoes and tomatoes.

Once lamb loins are cooked, remove from the oven, let lamb loins rest in the pan for 5 minutes. While lamb loins resting, plates up broccolini, followed by tomatoes and potatoes. Then place lamb loin at the bottom. Serve immediately with a glass of red wine. Enjoy!!!!

https://helenscchin.com/2023/02/15/lamb-loin-vegetables-and-potatoes/

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