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Lamb eye of loin with sautéed radicchio
Lamb eye of loin with sautéed radicchio


  • 2 x 400g lamb eye of loin
  • ½ cup fruit chutney
  • 1 tsp ground cumin
  • 1/3 cup rice bran oil
  • 1 head radicchio, leaves separated
  • 2 cloves garlic, peeled and roughly chopped
  • 250g cherry tomatoes, halved

Lamb eye of loin with sautéed radicchio

Ross Dobson
  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Place lamb, chutney and cumin in a bowl and toss to coat lamb. Cover and refrigerate for 30 minutes-1 hour to marinate.

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 220°C. Line a baking tray with baking paper.

Heat half the oil in a frying pan on high. Drain lamb from marinade and cook for 1-2 minutes on each side, until browned. Place lamb on prepared baking tray and bake for 6-8 minutes for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

Heat remaining oil in a frying pan on high. Add radicchio and garlic and stirfry for 2-3 minutes, until radicchio is just wilted. Add tomatoes and stir-fry for 1 minute, until softened. Season. Serve immediately with sliced lamb.

Cook's tip

It’s so handy to have relishes and chutneys packed with spices and flavours in the pantry.  They’re excellent for making marinades, or you can even use a chutney by itself: smear it all over lamb, pork or chicken, sear, then roast. But keep an eye on it and the cooking temperature, as the chutney’s high sugar content can cause the meat to burn easily.

Article from the June, 2012 issue of Taste magazine.

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