{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Roast Loin of Lamb with Orange and Mint Stuffing.

Loin of Lamb (about 3 lbs on the bone)
8 oz. Breadcrumbs
4 oz. Butter
1 Onion
1 Orange
A handful of Fresh Mint
Salt and Pepper

4 oz. Redcurrant Jelly
Grated rind half Orange
1 tbs chopped Fresh Mint.

First melt the jelly with the orange rind and the mint, stir together and leave to reset.
Get the butcher to bone the loin of lamb and discard the bone.
(You should be left with about 2 lbs. Weight)
Cut out and discard any lumps of fat .
Chop the onion finely and sweat this slowly in some of the butter until soft.
Melt the remaining butter and add this with the softened onion to the breadcrumbs.
Grate the zest from the orange and add this and the squeezed juice to the stuffing.Chop the mint and add this and the salt and pepper.
(The stuffing should be moist enough to hold its shape)
Lay a thick sausage of this on the loin of lamb just under the eye.
Roll the tail around to completely cover the stuffing and then tie this into shape with some string.(It will look like a large rough sausage)
Heat the oven to Gas 6, 200 C , 400 F, and cook the joint at this temperature for 35 mts for pink or 50 mts for well done.Cut into the middle to test.
This is very simple to carve and each slice has a neat piece of stuffing in the middle. Serve with the jelly.



June 30, 2008 12:15 PM | 0 Comments
  Martin Dwyer
Consultant Chef