Lamb loin, roasted onion and kale

Succulent and fruity, this meaty masterpiece by Jacques Reymond makes an impressive dinner party main
Lamb loin, roasted onion and kale
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


  • 2x280 g lamb loin, Saltbush if available

For the marinade

  • 1 shallot
  • 3 spring onions
  • 1 small knob of ginger
  • 1 garlic clove
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 tbsp oyster sauce
  • 80 ml soy sauce
  • 200 ml olive oil

For the slow roasted onions

  • 6 medium salad onions
  • rock salt
  • 3 tbsp olive oil
  • 2 spring onions, whites only
  • 1 tbsp finely sliced chives

For the kale

  • 8 leaves of kale, cavalo nero if available
  • 2 tbsp olive oil
  • 1 tbsp finely sliced garlic
  • 8 small segments of oranges
  • 4 lamb merguiz sausages, sliced


For the lamb loin:
1. Mix marinade ingredients together, then divide into 2. Clean lamb of all sinews and marinate in one half of the marinade for at least 15 mins before cooking. On a grill plate, cook the lamb to med-rare, allow to rest in the other half of the marinade for at least 5 min.

2. Slow roasted onions:
Bake the onions on a tray lined with a thin layer of rock salt at140C/120C fan/gas 1 until very soft and sweet, this will take about two hours; allow to cool a little then peel outer layer off. Peel the onion to small strips, season and add olive oil, chives and spring onion. These salad onions have so much flavour due to their cooking technique; they dont need too many condiments.

3. For the kale
Heat up the oil in a wok or fry pan and fry the merguiz slices, add the kale, stir quickly, season and put aside on a tray.

4. To serve: put slow roasted onion on the plate and place the sliced lamb loin on top. Give the marinate that the lamb has been resting a good mix and coat the meat. Sprinkle the kale, merguiz and orange segments on top, this is a very quick dish to plate up as long as you have the onions ready.

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