If you absolutely love the traditional leg roast but want a cut that you can experiment with, then look no further than the boned and rolled loin roast. With the bone removed this cut has room for you to include a stuffing and also has the added bonus of being quicker to cook and easier to carve.


  • 1¼ kg boneless lamb loin roast, fat trimmed, skin on, trussed

  • 1 large brown onion, thickly sliced

  • 1 large carrot, roughly chopped into 3cm pieces

  • 1 stick celery, roughly chopped into 3cm pieces

  • 5 small rosemary sprigs, cut in half, width wise

  • 5 cloves garlic, peeled, left whole

  • 60ml (1/4 cup) olive oil

  • 200g baby green beans, trimmed

  • 200g yellow beans (butter), trimmed

  • 50g butter

  • Sourdough bread, to serve


  • 1.

    Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seam-side down.

  • 2.

    Using a small paring knife make fifteen shallow incisions scattered all over the top of the rolled lamb loin roast; taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 1¼ hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.

  • 3.

    Meanwhile, cook beans in a saucepan of boiling salted water for 3 minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.

  • 4.

    To serve, divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.


  • Trussing is the act of tying your lamb roast, giving the cut a more uniform shape to help the meat cook evenly. You can ask your butcher to roll and truss your lamb loin roast for you.
  • Try substituting rosemary with thyme or lemon thyme for a different flavour profile.
  • If yellow beans are not readily availably, you can substitute them with snow peas, sugar snap peas or asparagus.


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