Spiced Lamb Shortloins with Roasted Carrots and Feta

Spiced Lamb Shortloins with Roasted Carrots and Feta


  • 8 tablespoons extra virgin olive oil
  • 800g mini carrots, halved lengthways
  • 1 red onion, diced 3cm
  • 1 tablespoon toasted coriander seeds
  • ¼ teaspoon chilli flakes
  • salt and freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 3 cloves garlic, crushed
  • 4 lamb shortloins, (about 200g each)
    trimmed of all fat and sinew
  • 100mls dry white wine
  • 500ml concentrated beef stock
  • 100g feta, crumbled
  • chopped coriander for serving


Preheat the oven to 200°c. Put 4 tablespoons of the oil, the carrots, onion, coriander seeds and chilli flakes into a wide roasting dish, season and mix well. Spread the carrots out and place in the oven for 20-30 minutes until the carrots are browned and tender. Put the cinnamon, cumin, garlic and the remaining oil in a bowl and mix well. Add the lamb and mix to coat with the spice mixture. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium. Remove from the pan and rest covered with foil in a warm place. Pour any fat from the pan and place it over high heat. Add the wine and let it bubble for 30 seconds, scraping the pan with a wooden spoon. Add the stock, bring to the boil and boil until slightly syrupy. Taste and season. This is the sauce. Slice the lamb across the grain of the meat and serve it and the sauce with the carrots. Sprinkle the feta and coriander on top.

Serves 4-6. This is good with steamed rice.