Preparation time: 30 minutes
Cooking time: 20 minutes. Serves 4
Ingredients
50 g (13/4 oz) roasted red capsicum (pepper), diced
40 g (11/2 oz) baby English spinach leaves, chopped
1 tablespoon chopped oregano
1 tablespoon pine nuts, toasted
500 g (1 lb 2 oz) lamb loin roast
1 teaspoon olive oil
White bean mash
1 teaspoon olive oil
1 garlic clove, crushed
1 teaspoon finely grated lemon zest
2 x 400 g tins cannellini beans, rinsed
125 ml (4 fl oz/1/2 cup) home-made or low-salt chicken stock
1 tablespoon lemon juice, or to taste
zucchini salad
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon dijon mustard
3 large zucchini (courgettes)
1 tablespoon each chopped oregano and snipped chives
Method
Preheat the oven to 200°C (400°F). Mix together the capsicum, spinach, oregano and pine nuts to make a stuffing.
Remove any string from the lamb and unroll the meat. Spread the stuffing between the two long sections of the loin, then re-roll, keeping the skin and fat on the outside. Secure at intervals with kitchen string and brush the lamb with olive oil.
Heat a large non-stick frying pan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Transfer to a roasting tin and roast until cooked to your liking (20 minutes for medium). Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
Meanwhile, for the white bean mash, heat the olive oil in a saucepan over medium heat. Add the garlic and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the cannellini beans and stock and simmer for 2–3 minutes or until the liquid is reduced by half. Transfer the bean mixture to a food processor and mix until smooth. Add lemon juice to taste and season with sea salt and freshly ground black pepper. Return to a saucepan and stir over medium heat until warmed through.
For the zucchini salad, whisk the olive oil, lemon juice, lemon zest and mustard in a large bowl. Cut the zucchini into spaghetti-like strands using a spiraliser, or peel it into ribbons with a vegetable peeler. Add the zucchini and herbs to the bowl and gently toss with the dressing.
Season to taste with sea salt.
Thickly slice the lamb and serve with the white bean mash and salad.
