This is such a simple recipe and great if you are feeling like something a little bit fancy mid week as it takes very little time and effort to prepare.
A quick note about the Jus
Jus has to be a chefs best friend. It instantly adds a flavour boost to any meat dish but you have to make sure you use a good quality stock as your base which means no powdered stock cubes :)
For this dish I have used Moredough Kitchens Veal Stock. It costs about $6 for 600ml and you can get it from Harris Farm Markets, David Jones Food Hall an most good delis.
This recipe will give you enough jus for 4-6 servings but you can freeze any left overs and keep it for up to 3 months.
What you’ll need
Serves 2 people, but you can double it up
1 small lamb loin – boneless and rolled.
1 bunch baby Broccolini
600ml good quality veal stock
2 sprigs fresh rosemary
1 ½ teaspoons sugar
OPTIONAL: A splash of red wine (whatever you are drinking) – about 50ml
You can ommit the red wine all together if you want and still get great results but a little splash ads some extra oomf :) If you put too much in you will overpower the dish.
How to put it together
1. Preheat your oven to 220C
2. In a small saucepan place the stock, sugar and leaves from 1 sprig of rosemary.
3. Bring the stock mixture to a boil over a medium-high heat and leave it bubble away for about 20 minutes. This will reduce the stock and concentrate all the flavours. Remove from the heat when finished and heat it back up when you are ready to serve.
4. Take your loin of lamb, rub some olive oil into the skin and season with salt and pepper. You can also sprinkle some fresh rosemary leaves over it.
5. Place the lamb in an oven proof dish and roast for 25 minutes, turning it over after 15 minutes.
6. Remove the lamb from the oven and cover loosely with foil. Leave it rest for 15 minutes.
7. Wash and trim the broccolini and steam until tender, or you can cheat like I do and place it in a microwave proof bowl with a splash of water. Cover tightly with a lid and zap for 2 minutes.
8. Carve your lamb into thick medallions, place on top of the broccolini and spoon over some jus.
