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Barbecued lamb loin with lemon potatoes and tzatziki

Barbecued lamb loin with lemon potatoes and tzatziki

This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.

Wine to try
2003 Kir-Yianni Ramnista Xinomavro, Naoussa (Greece), A$40
Xinomavro is a red variety indigenous to Macedonia, the northernmost, mountainous region of Greece. Xinomavro is a bit like nebbiolo: high in tannins and acid, with complex, savoury flavours of dried sour cherry, warm leather and olive paste. Kir-Yianni is owned by Yiannis Boutaris, one of the “new wave” Greek winemakers, seeking to lift the quality (and image) of the country’s industry. His Ramnista works well with the sweetness of this dish as well as with the tang of the yoghurt and customary dash of lemon juice. Xinomavro has the required depth and sufficient tannins to gobble up the protein of the lamb, and enough natural fruit acid to balance the other ingredients of the dish. The Ramnista’s earthy, somewhat rustic, qualities also suit the charry barbecue flavours of the dish. If this wine proves elusive to track down, try a nebbiolo or a cabernet malbec.

Barbecued lamb loin with lemon potatoes and tzatziki

Serves 4
200g   feta – crumbled
1 bunch (about 360g)   English spinach – washed, trimmed and cooked
30g   currants – softened in cold water
40g   pinenuts
2 tbsp   extra-virgin olive oil
600g (3 pieces)   lamb backstrap – trimmed and butterflied
Lemon potatoes
1 kg   potatoes – peeled and cubed
4   garlic cloves – thinly sliced
1 tbsp   dried oregano
3 tbsp   extra-virgin olive oil
2   lemons, juice only
Tzatziki
1   English cucumber
3   cloves garlic – peeled
2 cups   thick Greek-style plain yoghurt
1 tbsp   red wine vinegar
2 tbsp   olive oil


1 To make tzatziki, grate cucumber and place in a colander, weighted down with a plate for 15 minutes so some liquid drains out. Place in muslin or a tea towel and squeeze remaining liquid out. Place garlic cloves and some sea salt in a mortar, crush with pestle until puréed. Place cucumber, garlic, yoghurt, vinegar and freshly ground black pepper in a food processor. Blend until smooth, slowly adding olive oil while blades are running. Cover and refrigerate until ready to use.
2 To make lemon potatoes, place potatoes and garlic in a roasting dish, season with oregano, sea salt and freshly ground black pepper. Mix lemon juice with olive oil and about 1½ cups cold water and pour over potatoes; bake in a preheated oven at 200C for 1½ hours, checking that they don’t dry up and adding a little more water if necessary.
3 To make lamb, mix feta, spinach, currants, pinenuts, freshly ground black pepper and olive oil in a bowl. Lay opened lamb pieces on a flat surface, place the stuffing down the middle and roll the lamb into a log shape. Tie the lamb at regular intervals with kitchen string. Cook lamb pieces over medium heat on a barbecue for about 10-15 minutes, turning once and basting with a little olive oil.
4 Serve lamb loin sliced onto plates with lemon potatoes and tzatziki.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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