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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1050kj
  • Fat Total 91g
  • Saturated Fat 38g
  • Protein 43g
  • Carbohydrate 14g
  • Sugar 4g
  • Sodium 171mg

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.

Powered by


  • 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.


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings