Lamb Loin
| Ingredients | |
| 30ml | fresh rosemary, chopped |
| 20ml | fresh chopped mixed herbs |
| 30ml | olive oil |
| 1kg | lamb loin, deboned |
| Salt and pepper | |
| 1 | packet of streaky bacon |
Method:
- Mix the rosemary, mixed herbs and oil in a small bowl.
- Rub over the lamb loin and season with salt and pepper.
- Wrap the streaky bacon around the lamb loin and tie with kitchen twine at intervals of 5 cm together. Cover and chill.
- Grill tenderloin over a hot grill, turning frequently, until a crisp brown crust forms on all the sides.
- Move tenderloin to a cooler part of the grill and gently cook through. Cover and cook until an instant-read thermometer inserted into the middle of the loin registers 65°C, about 15 – 20 minutes longer.
- Transfer the tenderloin to a cutting board and rest for 10 minutes.
- Slice and serve with the plum chutney.
