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BBQ rolled loin of lamb with olive & mint salsa


  • Season the lamb, spray with oil and cook to the desired degree on a moderate preheated BBQ (or in the oven), covered, regularly turning. Remove and set aside to rest for a few minutes, before slicing.
  • To make the salsa, combine the olives, parsley, mint, capers, olive oil, red wine vinegar, ground pepper and orange zest. Taste for seasoning and set aside.
  • Blanch the beans in a pot of lightly salted, boiling water and drain well. Then toss with the butter.
  • To serve, arrange the beans on individual plates, place the sliced lamb on top and spoon a generous amount of the salsa down the centre.
  • nb. My lamb was wrapped in prosciutto – a plain loin is fine.


  • 1 rolled loin of lamb
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 cup pitted black olives, finely chopped
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh mint
  • 2 tspn capers, drained & rinsed
  • 4-5 tbsp olive oil
  • 1½ tbsp red wine vinegar
  • 1 tspn grated orange rind
  • 16 green beans, topped & tailed
  • a good dollop of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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