Seared Lamb Loin With Roasted Vegetable Salad And Garlic Dressing
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Seared Lamb Loin With Roasted Vegetable Salad And Garlic Dressing

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This quick and tasty lamb dish brings all the flavours of a traditional Sunday roast to the table, with the flavourful roasted vegetable salad a delicious alternative to the usual roasted vegetables. The creamy dressing adds a beautiful garlic and lemon hit to the salad, and is also great drizzled over the seared rosemary lamb.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Source of iron Source of iron
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  • 8 Quality Mark lamb loin chops
  • 2-3 sprigs of fresh rosemary
  • Salt & pepper
  • Oil

Roasted Vegetable Salad 

  • 4 kumara, peeled and diced into 2cm chunks
  • 1 head broccoli, cut into florets 
  • 1 small red onion, diced chunkily
  • 1 red capsicum, diced 
  • ¼ cup toasted pine nuts 
  • ¼ cup dried cranberries 
  • 100g feta, crumbled 
  • Olive oil
  • Salt & pepper

Garlic Aioli Dressing

  • ¼ cup Best Foods Garlic Aioli
  • 2 tbsp lemon juice
  • 1 tbsp parsley, finely chopped 


Preheat oven to 180°c. Add prepared kumara into large baking tray, drizzle with olive oil and season with salt and pepper. Toss to combine, then roast for 10 minutes, before turning, then roasting for another 10 minutes. 

Add the broccoli, red onion and capsicum to the dish and roast a further 10-20 minutes until the red onion and capsicum is cooked, and the broccoli slightly crispy. 

Combine the roasted vegetables in a serving bowl or dish, add the toasted pine nuts, dried cranberries and crumbled feta and stir gently to combine. 

To make the creamy garlic dressing, combine the Best Foods Garlic Aioli, lemon juice and chopped parsley in a bowl or jar. 

Prepare the lamb by patting the meat dry with paper towels, and brush with oil before seasoning well with coarse ground salt and pepper.

Heat your BBQ or cast-iron skillet for high-temperature direct grilling.

Once the BBQ/pan is up to high heat, add a small amount of oil, then add rosemary to the skillet and bruise the herb with a wooden spoon or similar - this helps drive the flavours out of the herb into the oil.

Place the lamb on the cooking surface, pressing down to help form a crust over the entire surface of the meat and sear for 3 minutes before turning and repeating on the other side. 

Test for doneness and if chops aren’t at the optimal temperature of 54°c (130°F), continue to cook, flipping the loin chops every 30 seconds, testing for doneness after each cycle. 

Once the lamb is cooked to your likeness, set it aside to rest for 5 minutes, pouring any rosemary pan juices over the lamb. Note that carryover cooking (the lamb continuing to cook after removal from the grill) will add around 5 or more degrees to the internal temp.

Once rested, serve with the roasted vegetable salad drizzled with a generous amount of the creamy garlic dressing.

Recipe by fire & thyme  


  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 525g
Energy kJ (kcal) 2423 (579)
Protein (g) 33
Fat (g) 27
Saturated (g) 8
Carbohydrate (g) 45
Sugars (g) 30
Sodium (mg) 686
Iron (mg) 5.3
Zinc (mg) 4.7
Vitamin B12 (ug) 1.7
Fibre 9.7
Selenium (ug) 11
  • Try to choose even-sized lamb loin chops so they all cook at the same time.
  • We barbecued lamb loin chops that were 2.5cm thick.
  • If necessary, trim excess fat off loin chops before cooking.
  • Lamb loin chops provide zinc which is needed for memory, learning and attention.

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