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For the lamb... For the garnish... For the stuffing...
Small loin of lamb (approx 1.2kg)
2 cans cannellini beans
4 large tomatoes
2 carrots
2 celery
2 garlic cloves
Salt and pepper
Half a bottle of white wine
A bunch of parsley, coriander and mint, chopped 50g apricots
2 tsp coriander
2 tsp cumin spices
Half a red onion
A handful of black olives
A handful of pistachios



Step One

Chop all the stuffing ingredients until they are well combined. Lay the lamb skin-side down on your board and season well before putting in the stuffing. Roll and tie with kitchen string to ensure it doesn’t unroll.

Step Two

Place your dutch oven over the embers and add a dash of olive oil. Sear your lamb all over.

Step Three

Chop all the other ingredients, and place them into the dutch oven with 2 tins of beans and half a bottle of white wine. Place the lid on and cover with embers. Leave to cook for 1 hour before removing the lamb and wrapping it in foil to rest for 20 minutes.

Step Four

Spoon the gooey sauce from the dutch oven onto a serving plate before topping it with lamb and herbs. Enjoy! 🌿

finishes easter lamb loin cooked on the firepit

Head over to Flamers Instagram to see the full video!


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