Ingredients
- 2 × 500 g (1 lb) boned lamb loins
- ½ cup (40 g/l¼ oz) fresh breadcrumbs
- 2 tablespoons dry white wine
- 3 cloves garlic, crushed
- ¼ cup (15 g/½ oz) chopped fresh parsley
- 1 egg, beaten
- 150 g (5 oz) pork and veal mince
- 2 rashers bacon, rind removed, finely chopped
- 1 teaspoon dried thyme
- 2 tablespoons oil
Method
1. Preheat the oven to warm l60°C (315°F/Gas 2–3). Trim the lamb loins of any excess fat and sinew.
2. Place the fresh breadcrumbs in a small mixing bowl and pour in the white wine. When the breadcrumbs have absorbed the liquid, add the garlic, parsley, beaten egg, mince, bacon, thyme and some freshly ground black pepper. Mix well.
3. Open out the lamb loins and spread the stuffing over the inside. Roll up and tie securely with string at regular intervals so that they retain their shape. Rub all over with some salt and freshly ground black pepper.
4. Heat the oil in a deep baking dish on top of the stove over high heat. Add the lamb and brown all over. Transfer the dish to the oven and roast for 40 minutes for medium, or 1 hour for well done. Baste the lamb, occasionally with the pan juices. Remove from the oven, cover with foil and leave in a warm place for 10 minutes. To serve, remove the string from the lamb and cut the lamb into thick slices. Delicious served with steamed sugar snap peas and roasted tomatoes.
