Van Gogh’s Roast Lamb Loin

Van Gogh's Roast Lamb Loin


  • 400g lamb loin
  • 2T unsalted butter
  • ¼ carrot finely diced
  • 5cm celery stalk finely diced
  • 1/8 onion finely minced
  • 1t fresh rosemary leaves, finely chopped
  • ½t fresh thyme leaves, finely chopped
  • ½ egg yolk
  • 1T Olive oil
  • Salt and pepper
  • 1 sprig of rosemary


  1. Preheat oven to 190°C.
  2. Melt 1T butter in a small pan over medium heat.  Add carrot, celery and onion and cook, stirring until softened.  Stir in rosemary and thyme and remove from heat.
  3. Once the mixture has cooled, pour into blender.  Add the egg yolk and blend to a thick paste.
  4. Open the lamb out flat and pound between 2 plastic sheets.  Spread the stuffing lengthwise along the centre.
  5. Roll up tight to form a roll.  Tie the roast with kitchen string to maintain the log shape and ensure even cooking.  Refrigerate for up to 1 hour to set.
  6. Heat oil in the pan and sear the lamb on all sides.  Season with salt and pepper.
  7. Cut 1T butter into pieces and place on top of the roast.  Add the rosemary sprig.
  8. Roast for about 10 mins until rare.  Let rest for 5 mins before carving.


Green Peas in the French Style

  • 1C of fresh or frozen peas
  • ¼ onion minced
  • 1T unsalted butter
  • ¼ C water
  • Greggs sea salt


  1. Melt butter in a small saucepan over medium-high heat.
  2. Add onion and cook, stirring until soft, about 3 minutes.
  3. Add peas and water and bring to boil.
  4. Reduce the heat to medium-low, cover and simmer until tender, about 4 minutes.
  5. Remove from heat and stir in salt.  Serve.

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