Grilled Lamb Loin with Saffron Potatoes


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This simply prepared lamb teams so well with the potatoes, the saffron and parmesan melting into each other and creating a luxurious dish. The potatoes can also be made using single cream to replace the wine for a richer winter dish.


  • 1.2 kg (2 ½ lb) lamb fillet or shortloin, divided into 6 equal-sized portions
  • 2 tablespoons fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper


    Lay a portion of lamb on a bench and slice horizontally, keeping the lamb in one piece, then butterfly the lamb open and gently flatten out to a thickness of ¾ cm in) with a meat hammer. Do the same to remaining five pieces. Mix thyme, oil, salt and black pepper together and brush over the lamb pieces. Cover and leave to marinate until potatoes are cooked.

    Heat a grill or heavy skillet to smoking. Cook lamb for 30 seconds each side. It will be medium-rare; cook for longer if preferred.

    To serve, place lamb on the plate first, then spoon over potatoes with their cooking juices.