Roasted Rosemary Lamb Loin , Sweet Potatoes Red Onions and Pomegranate

Home > Red Tractor & you > Red Tractor Recipes > Roasted Rosemary Lamb Loin , Sweet Potatoes Red Onions and Pomegranate

Roasted Rosemary Lamb Loin , Sweet Potatoes Red Onions and Pomegranate

Tender lamb loin is infused with rosemary and roasted to perfection, served alongside caramelised sweet potatoes and red onions. A sprinkle of pomegranate seeds adds a burst of summer freshness and colour to this elegant, flavourful dish.

MAIN

SERVES
4

PREPARE
30 mins

COOK
30 mins

Ingredients

500g Lamb loin

4 x Sweet potatoes

2 x Red onions

½ Bunch rosemary

300ml British cold pressed rapeseed oil

300ml Greek style natural yoghurt

100g Pomegranate seeds

10g Ground cumin

Salt

Milled pepper

Top tip

A preheated oven tray provides an immediate heat source to the lamb, allowing it to cook more quickly and evenly.

As an alternative to lamb loin you could use any of the following:

British thin cut lamb steaks, lamb rump steaks or lamb chump joint (this joint could easily be cut into steaks, making it quicker to cook).

Method

Preheat the oven to 190c/gas mark 5 and place a roasting tray inside the oven.
Peel the sweet potatoes and cut into 2cm thick discs.
Peel and cut each red onion into 8 wedges.
Place the red onion wedges and sweet potato discs in a large mixing bowl and drizzle on half of the cold pressed rapeseed oil and ground cumin.
Mix thoroughly so that all the vegetables are coated in the oil and ground cumin.
Place the coated red onions and sweet potatoes in the oven on the preheated roasting tray and place on the sprigs of rosemary.
Season the lamb loins with salt and pepper all over.
Heat a frying pan to a medium heat and add the rest of the cold pressed rapeseed oil.
Place the seasoned lamb loins in the frying pan and colour all over by rotating them every 2 – 3 minutes.
Once the lamb loins are golden brown on all sides, remove them from the frying pan and place them in the oven on top of the sweet potatoes and onions.
Continue cooking in the oven for a further 15 minutes until the sweet potatoes are tender to the touch.
Remove the roasting tray from the oven and leave the lamb to rest for 5 – 8 minutes.

To Serve

Spoon the cooked sweet potatoes and onion wedges onto a large serving plate and spoon the greek style yoghurt on and around the vegetables.
Place the cooked lamb loins onto a chopping board and slice in 1 cm thick slices.
Arrange the sliced lamb loin pieces on top of the sweet potatoes and onions and then sprinkle the pomegranate seeds on and around the lamb.