Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C and prepare a large roasting pan or baking sheet.

2. 2

   In a small bowl, combine 3 tablespoons white miso paste, 2 tablespoons olive oil, 2 minced cloves of garlic, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon balsamic vinegar, and 0.5 teaspoon freshly ground black pepper to create the marinade.

3. 3

   Pat dry 500 grams of boneless lamb loin and rub the miso-herb marinade generously over all surfaces of the meat, then let it marinate at room temperature for 30 minutes.

4. 4

   In the roasting pan, toss 300 grams of halved cherry tomatoes, 2 medium zucchinis cut into 1-inch pieces, 1 large red bell pepper cut into 1-inch pieces, and 1 large red onion cut into wedges with an additional 1 tablespoon of olive oil and 0.5 teaspoon sea salt.

5. 5

   Place the marinated lamb loin in the center of the roasting pan amidst the vegetables and roast for 35 to 45 minutes, or until the lamb reaches your desired doneness (internal temperature of 57-60°C for medium-rare).

6. 6

   Remove the roasting pan from the oven, transfer the lamb to a cutting board, tent it loosely with foil, and let it rest for 10 minutes before slicing, then garnish the dish with 1/4 cup torn fresh basil leaves before serving.