Boneless lamb loin is the same as rack of lamb chops but with the bone removed from the loin, the latter cut and rolled, pinwheel fashion, and secured to make a compact boneless roast. The muscles include top loin (larger muscle) and tenderloin (smaller muscle).
Ask you butcher to cut you a piece of lamb loin - mine was slightly over 1 kg (about 2lb 4 oz) and have the butcher to leave about 5-7cm of flap on the loin for securing the rolled loin at the end of preparation.
AND ROSEMARY ROAST LOIN OF
Apricot marries beautifully with lamb and of course rosemary is a classic partner for lamb.
1 kg loin of lamb (increase size of loin according to needs)
3 cloves garlic, peeled and sliced
1 small branch or a few sprigs fresh rosemary
12 dried apricots
Place the lamb skin side down on the chopping board and season the meat side well with salt and pepper.
I do not peel my garlic cloves, instead I remove the papery 'skin' then I squash the whole cloves with the back of a broad flat knife and then slice the flattened cloves. Scatter the sliced garlic on top of the lamb muscle and then top with the rosemary.
Arrange the apricots in a layer down the centre, close the meaty portion of the loin. Roll up and secure the extra flap with toothpicks or skewer. I prefer to 'sew' a long metal skewer up the length of the rolled lamb loin.
Roast at 190 degrees Celsius (375 F) for 1 hour. At this stage the lamb will be cooked to medium, if you would like the lamb well done, cook for a further 15 minutes.
Remove from the oven and stand 10 minutes before carving (but remember the roasts continues to 'cook' as it stands). Cut about the width of a normal lamb loin chop to serve. Accompany with gravy, or your favourite relish.
This roast is delicious with homemade Indian chili chutney.