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Boned & rolled lamb loin roast with buttered beans

Boned & rolled lamb loin roast with buttered beans



Prep Time


Cook Time



1.2kg 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, widthwise

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


  • Preheat oven to 200C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seem-side down.
  • 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.
  • 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.
  • To serve, Divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.


  • Get you butcher to roll and truss your lamb loin roast for you.
  • Substitute rosemary with thyme or lemon thyme.
  • If yellow beans are not in season, substitute with snow peas, sugar snap peas or asparagus.
  • For a healthier option, get your butcher to trim all the skin from your lamb loin roast.
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