Roasted Lamb Loin with Almonds, Dates, Goat’s Feta and Mint

9:00 pm on 6 September 2004

(Serves 4)

Ingredients - Lamb

  • 2 lamb loins each weighing around 250gm
  • Sea salt
  • Freshly milled pepper
  • 75gms goat's feta
  • 2 tbsp. coarsely chopped mint leaves
  • ¾ cup toasted almond slivers
  • ½ cup coarsely chopped dates
  • 3 tbsp. extra virgin olive oil

Ingredients - Dressing

  • ½ cup freshly squeezed orange juice
  • 2 tbsp clear honey
  • ¼ cup coriander leaves
  • 2 tbsp extra virgin olive oil


Season the lamb loin with salt and pepper and seal in a hot pan until lightly coloured on all sides.

Mix together the goats fetta, dates, extra virgin olive oil and ½ almonds reserving the rest for garnish.

Sprinkle over the lamb loins and roast in the oven at 200ºC for 6 minutes until medium rare.

Remove from the oven and rest for 5 - 15 minutes.

Prepare the dressing by combining together the orange juice, honey and coriander leaves in a medium size bowl whisk in the remaining 2tbsp of olive oil in a steady stream.

Season with salt and pepper keep the dressing at room temperature so it won’t cool down the lamb.

To serve

Cut each lamb loin into four and arrange neatly on the plate. Drizzle over and around the dressing generously. Garnish with remaining almonds and a few sprigs of coriander.

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