163 Lambroll Ruakura

Lambroll-Basic Method

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 5-6 portions U.S.A. Imperial Metric
Loin of lean lamb lb. lb. 2.5 kilos
Mushrooms, sliced 2 cups 4 oz. 115 grams
Lemons 2 2 2
Parsley 1 tbsp. 1 tbsp. 5 grams
Butter 6 tbsp. 3 oz. 85 grams
Garlic salt To season To season To season
Black peppercorns To season To season To season
Lemon Parsley Butter 5 tbsp. 5 tbsp. 5 tbsp.
Tomatoes 5 5 5
Parsley To garnish To garnish To garnish


Method of Preparation

  1. Prepare loin as shown in basic method, but do not tie up.
  2. Steep mushrooms and finely chopped parsley in lemon juice for 30 minutes.
  3. Cut tomatoes in fancy shapes.
  4. Cut parsley for garnishing in small sprays.
  5. Heat pan to 300°F.

Method of Cookery

  1. Season inside of loin with garlic salt and freshly ground peppercorns; add drained and dried mushrooms.
  2. Roll up loin as shown in basic method. Cut into “steaks.”
  3. Melt butter in pan set at 300°F. and cook lambrolls for 8 minutes both sides, turning often.
  4. Remove from pan, cut strings, top each with lemon parsley butter. Garnish with tomatoes and parsley sprays.


Serve with Ngauruhoe Potatoes and sprouting broccoli. This dish deserves a very good dry red wine!

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