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Lamb Loin and Salad:

  • Butter 40 g
  • Garlic, cloves 8 pc
  • Tomatoes(Exotic) 316 g
  • Vinegar, Balsamico 10 ml
  • Lamb, loin NZ 467 g
  • Red Onion (sliced) 70 g
  • Pan juices from the lamb loin
  • Water 250 ml
  • Green beans 158 g
  • Sugar snap peas 140 g
  • Almonds (flaked, toasted) 30 g
  1. Lamb Loin and Salad:

    For the Slow Roast Tomatoes:
    • Melt the butter in an ovenproof frying pan, add the Robertsons Thyme 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 Thyme. 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 theKnorr 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