• 1.2kg lamb loin roast, boned and rolled
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 250g frozen spinach, thawed, liquid squeezed out
  • 80g feta cheese, crumbled
  • 1/4 cup (35g) pinenuts, toasted
  • 1/3 cup panko breadcrumbs
  • 2 bunches broccolini, cut into 5cm lengths
  • 160g kalettes, trimmed
  • 300g wholemeal cous cous
  • 1 orange, zested, segmented, juice reserved
  • 1/3 cup parsley leaves
  • 1 tbsp wholegrain mustard


Step 1

Preheat oven to 200°C (180° fan-forced). In a medium bowl combine 1 tablespoon oil, garlic, spinach, feta, pine nuts and breadcrumbs. Season and stir to combine. Lay lamb out flat on a chopping board, fat-side down. Place the stuffing in the centre, roll up gently to enclose and tie in intervals with kitchen string.

Step 2

Spray a large non-stick frying pan lightly with oil and heat over medium-high heat. Sear the lamb for 4 to 5 minutes or until browned on all sides.

Step 3

Place lamb on a rack in a roasting pan and season. Roast in oven for 50 to 60 minutes (for medium-rare) or until cooked to your liking. Cover with foil and set aside to rest for 15 minutes. Thickly slice lamb.

Step 4

Meanwhile, place broccolini and kalettes on a large baking tray. Drizzle with remaining oil, season and toss to coat. Roast for 12 to 15 minutes or until golden and crisp.

Step 5

Place cous cous in a large bowl, add 1 1/2 cups boiling water. Cover and sit for 6 minutes. Fluff with a fork, season and add remaining oil, orange zest, segments and juice, parsley and mustard. Toss to coat.

Step 6

Serve lamb with vegetables and cous cous.