Rolled lamb’s loin

Ask your butcher not to cut the whole loins into chops but to fillet them instead, so that you can braai them. Also ask him to remove the bone and membrane and then to butterfly them so that they are more or less even in thickness. This is a lovely juicy cut.

Serves 6 Preparation time 15 minutes Cooking time 30 minutes

You need

• 2 whole lamb loins (650g each), deboned (see method) • 3 tablespoons (45ml) olive oil • 4 garlic cloves, finely chopped • ¼ onion, finely chopped • 6 green olives, stoned and finely chopped • 2 anchovy fillets, finely chopped • 1 teaspoon (5ml) each finely chopped

fresh rosemary, thyme and basil

This is how

Place the loins, fat side down, on a clean surface. Mix 2 tablespoons of olive oil with the garlic, onion, olives, anchovies and herbs, and rub the mixture into the meat. Roll up and tie each loin with kitchen string.

Braai the loins over medium coals for about 20 minutes until golden brown. Cover with the lid of a kettle braai and allow to cook for a further 10 minutes.

Heat the oven to 170°C and fry the loins all over in a hot heavy-based pan for about 20 minutes. Then place in the oven for 10 minutes.

Allow the meat to rest uncovered for 10 minutes before slicing it.

Over the coals In a pan