{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 Black Olive Stuffing


(for 4)


Loin of Lamb ( about 3 lbs. On the bone
225g (8 oz). Breadcrumbs
12 Stoned Black Olives
120g (4 oz.) Butter
120g (4 oz.) Streaky Rashers
1 tablespoon Pine Nuts
1 med. Onion
1 tbs. chopped Thyme leaves
Salt and Pepper


Get the butcher to bone out the lamb for you. ( You should be left with about 2 lbs.) Keep the bones.

[If you want to make a little light gravy with this dish, roast off the bones to colour, then boil them for an hour or two in plenty of water, Then remove the bones and reduce the stock until only a cup remains. This is not difficult to make but is time consuming]

Melt half the butter in a large pan and cook the finely chopped rashers in this until they colour and turn crisp.Tip all the pan contents into a bowl and add the breadcrumbs.Melt the remaining butter in the pan and add the finely chopped onion to this. Cook this slowly for about 10 mts until soft.Add this with the melted butter, the chopped thyme and salt and pepper the stoned black olives and the pine nuts to the breadcrumb mixture.
Open out the boned loin of lamb and lay the stuffing along it's length.
Roll this up into a large thick sausage and then tie at intervals with string.
Heat the oven to Gas 7, 220 C,425 F, and cook at this temperature for 30 mts. for pink or 50 mts. for well done.(Cut into the middle to make sure it is done to your liking)
This is simplicity itself to carve, straight down , no bone and a neat round of stuffing in each slice. The gravy is optional.

Pour all but one tablespoon of the lamb fat from the roasting tin and sprinkle on a tablespoon of flour.
Cook this on a med heat until it colours then add the lamb stock and scrape the pan well wwith a wooden spoon as it bubbles.
Strain into a jug and serve with the lamb.




September 8, 2009 12:05 PM | 0 Comments
  Martin Dwyer
Consultant Chef