Roast loin of lamb with apricot stuffing
Ingredients
- 850g boneless lamb loin (see tip below)
- For the stuffing
- Large handful dried apricots
- Handful almonds
- 1 tbsp chopped fresh herbs, such as thyme or parsley
Method
- 1. Preheat the oven to 180°c/ fan160°c/gas 4. Cut the apricots into
quarters with scissors, and put into a bowl. Cut the almonds in half
with a knife and add to the apricots. Add the chopped herbs and mix
everything in the bowl together with your hands.
- 2. Open the lamb loin out flat and rest on a board, with the darker
meat facing upwards sprinkle it with a little freshly ground black
pepper.
- 3. Put the apricot stuffing in the middle of the lamb and roll the
meat around the stuffing to make a long roll – fold the flap of skin
over, to keep the stuffing inside the meat. Hold the roll of lamb
together, and ask someone to tie a piece of kitchen string around it.
It’s a good idea to tie it around in 2 places, to hold it all together
during cooking.
- 4. Put the lamb in a roasting tin and cook in the oven for 55
minutes, until it’s piping hot all the way through. With lamb, it
doesn’t matter if it is still slightly pink in the middle – it’ll taste
good and is safe to eat. Leave the lamb to ‘rest’ on a plate for 10
minutes before carving (this makes it more tender and juicy). Ask an
adult to carve, and serve with the roast potatoes and cabbage.
Nutrition
Chef's Tip
Ask the butcher to take the bone out of the lamb loin, and to leave a
flap of skin to fold over to keep the stuffing inside the meat. You can
also ask him to score the fat, so that it looks nice when it is cooked.
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