Follow this recipe by Jacques Reymond for a delicious lamb dish your guests will love.


  • 2 Saltbush lamb loin x 280g

  • Loin marinade

  • 1 Shallot

  • 3 Spring onions

  • 1 Small knob ginger

  • 1 Clove garlic

  • 1 Bay leaf

  • 3 Sprigs thyme

  • 1 tbs Oyster sauce

  • 80ml Soy sauce

  • 200ml Olive oil

  • Slow Roasted Onions

  • 6 Medium salad onions

  • Rock salt

  • 3 tbs Olive oil

  • Salt and pepper

  • 2 Spring onions (whites only)

  • 1 tbs finely sliced chives

  • Cavalo Nero

  • 8 leaves Cavalo Nero

  • 2tbs extra virgin olive oil

  • 1 tbs garlic chips

  • 8 small orange segments

  • 4 lamb merguiz sausages, sliced


  • Salt Bush Lamb Loin:

  • 1.

    Divide the marinade into 2.

  • 2.

    Clean lamb of all sinews and marinate in one half of the marinade for at least 15 mins before cooking. On a grill plate, cook the lamb to med-rare, allow to rest in the other half of the marinade for at least 5 min.

  • Slow Roasted Onions:

  • 1.

    Bake the onions on a tray lined with a thin layer of rock salt at 140c until very soft and sweet, this will take about two hours; allow to cool a little then peel outer layer off. Peel the onion to small strips, season and add olive oil, chives and spring onion. These salad onions have so much flavour due to their cooking technique; they don’t need too many condiments.

  • Cavalo Nero:

  • 1.

    Heat up the oil in a wok or fry pan and fry the merguiz slices, add the cavalo nero , stir quickly, season and put aside on a tray.

  • 2.

    To serve: put slow roasted onion on the plate and place the sliced lamb loin on top. Give the marinate that the lamb has been resting a good mix and coat the meat. Sprinkle the cavalo nero, merguiz and orange segments on top, this is a very quick dish to plate up as long as you have the onions ready.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 907kj
  • Fat Total 82g
  • Saturated Fat 16g
  • Protein 17g
  • Carbohydrate 30g
  • Sugar 12g
  • Sodium 1534mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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