Rolled Lamb Loin with Roast Eggplant Salad

Get ready to elevate your dinner game with this Middle Eastern-inspired lamb loin, loaded with pistachios, pine nuts, and a fresh kick of mint.

Paired with roasted eggplant and a generous drizzle of tahini, this dish hits all the right notes - rich, aromatic, and beautifully balanced. Perfect for those who crave bold flavours with a touch of elegance.

SERVES 4 

Prep time 20 minutes
Cook 1 hour 15 minutes (plus resting) 

INGREDIENTS

• 800g piece boneless lamb loin, belly on, skin on
• 1 small handful each of pistachio kernels and pine nuts
• 2 garlic cloves, finely chopped
• Finely grated zest of 1 lemon
• 1 small handful each of coarsely chopped mint and flat-leaf parsley
• 2–3 tablespoons olive oil, plus extra for cooking

Roast eggplant salad:

• 2 eggplants, cut into 2 cm inch cubes
• ½ teaspoon ground cumin
• 125ml (½ cup) olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 garlic clove, finely chopped
• 1 large handful each of torn flat-leaf parsley, coriander leaves and mint leaves
• Pomegranate seeds (optional)

NOTES: Lamb is excellent in sandwiches the following day. 

1. Preheat the oven to 220°C. Combine the nuts, garlic, lemon zest, herbs and olive oil in a bowl and season with salt and pepper.

2. Open out the lamb on a chopping board, skin-side down, spread with the nut mixture, then roll the lamb into a cylinder and tie at 3–4 cm intervals with kitchen string. Rub all over with a little more olive oil and season with salt and pepper. Set aside at room temperature for 30 minutes.

3. Meanwhile, to prepare the eggplant salad, combine the eggplant, cumin and half the olive oil in a roasting tin lined with baking paper. Bake for 15–20 minutes until tender and golden brown, then tip into a bowl.

4. Put the rolled lamb in a small roasting tin and roast for 20–30 minutes to brown. Reduce the oven temperature to 160°C and open the door to let the heat out. Continue to roast the lamb for 20–25 minutes for medium-rare; the internal temperature should read 52°C on a thermometer. Cover with foil and set the lamb aside to rest for 20 minutes; the meat will continue to cook while resting, reaching an internal temperature of 55°C. Discard the string.

5. Meanwhile, for the salad, whisk the vinegar, lemon juice, tahini, garlic and the remaining oil in a bowl to combine, adding a little water if necessary to thin to a drizzling consistency. Season with salt and pepper. Drizzle the tahini mixture over the roasted eggplant, toss to coat, then toss with the remaining ingredients just before serving. Serve with the sliced lamb loin and any resting juices.