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Lamb Loin and Salad:

Elegant combination of flavours, Lamb Loin with Warm Salad of Mixed Beans and Slow Roast Tomato is always in style.



  1. Lamb Loin and Salad:

    For the Slow Roast Tomatoes:
    • Melt the butter in an ovenproof frying pan, add the Robertsons Mixed Herbs and garlic and fry for 1 minute, add the exotic tomatoes and fry for 3 minutes, drizzle the balsamic vinegar over the tomatoes and place the tomatoes in a pre-heated oven at 200°C for 15 minutes

    For the Lamb:
    • While the tomatoes are roasting, season the lamb with the Robertsons Veggie Seasoning.
    • Melt the butter in a hot pan and add the garlic and Robertsons Mixed Herbs. Add the seasoned meat to the pan and transfer the pan to a pre-heated oven and cook for 5 minutes at 200 °C. Remove the cooked meat from the oven and allow it to rest for 5 minutes before portioning.
    For the Warm Bean Salad:
    • Melt the butter in a hot pan and add all of the ingredients for the warm bean salad. Sauté for 3- 5 minutes or until the beans are cooked but still al dente.
    For the Jus:
    • Deglaze the pan juices from the meat with the 250 ml of water and bring it to a boil, add the Knorr Jus and stir until the jus has thickened or until desired consistency is reached (nappe consistency).
    To assemble:
    • Place the salad on one side of the plate and top with three x 1.5 cm slices of the lamb loin. Next to that, place the roasted tomatoes and drizzle the jus over the meat.
    Nutrition tip:
    • By halving the amount of butter used at each step, the total fat will be reduced by 16 g for the entire recipe