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Garlic and Rosemary Lamb Loin, Spiced Red Cabbage, Sweet Potato Puree and Rosemary Oil


  • 1 piece lamb loin (approx 6-8 oz)

  • ½ clove garlic

  • few sprigs rosemary

  • seasoning

  • For the spiced red cabbage

  • ¼ red cabbage

  • 2tbsp sesame oil

  • 25g icing sugar

  • 50ml white wine vinegar

  • 25ml sweet sherry

  • ½ red chilli, finely diced

  • 50g sultanas

  • For the sweet potato puree

  • 500g diced sweet potato

  • pinch cinnamon

  • seasoning

  • For the rosemary oil

  • 25g rosemary leaves

  • 50g parsley leaves

  • iced water

  • 100ml olive oil


  • For the lamb:

  • 1.

    Trim off any excess fat from the lamb and using a small sharp knife make ‘pockets’ at equal intervals along the lamb loin. Peel the garlic and slice as thin as possible into slivers, remove rosemary leaves from stems. Place a sliver of garlic and rosemary leave into each ‘pocket’.

  • 2.

    Season the lamb. Heat a little oil in a sauté pan and seal the lamb, first skin side down then all sides until evenly browned. Roast in a hot oven (200ºC/ Gas Mark 6) until cooked, approx 8 -10 minutes depending on size. Take out of the oven and allow to rest. Carve and then serve.

  • For the spiced red cabbage:

  • 1.

    Shred the cabbage into a fine julienne. Heat the oil in a pot and add the cabbage and cook for 2 minutes. Push the cabbage to one side and add the icing sugar, allowing it to caramelise. Stir back the cabbage and mix. Add the white wine vinegar, sweet sherry, red chilli and sultanas and cook until the liquid has reduced.

  • For the sweet potato puree:

  • 1.

    Place the sweet potato in a pot and barely cover with seasoned water. Bring to the boil and simmer for 15-20 minutes until just tender. Drain then return to the pan to cook out excess liquid, add the cinnamon and seasoning. Mash then pass through sieve. Place in a piping bag and pipe onto plate.

  • For the rosemary oil:

  • 1.

    Blanch the rosemary in boiling water for 30 seconds. Add the parsley and continue to blanch for 10 seconds. Remove and refresh in iced water. Squeeze out all liquid and blend in the liquidiser with the oil. Season and serve.

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