LOIN OF
LAMB STUFFED WITH APRICOTS AND PINE NUTS -
Serves
4-6
By Hugh Fearnley-Whittingstall from
The River Cottage Meat Book
The secret of stuffing meat is to keep the flavours high and the
volume low - you don’t want to find a wad of bland, dough-like
paste in the middle of a joint of meat, but rather a little
contrasting texture and some zesty, surprising flavours.
This stuffing uses similar ingredients to a
North African tagine to flavour a boned joint of mature lamb or
mutton. The ingredients are pre-cooked, so the meat can still be
served pink.
Ingredients
1-1.5kg boned loin of autumn lamb,
hogget or mutton
About 50g pine nuts
1 tbsp clarified butter or olive oil
1 tsp coriander seeds
1 tsp cumin seeds
1 onion, chopped
10–12 unsulphured dried apricots, roughly chopped
About 50g coarse, dry breadcrumbs
A few grates of lemon zest
Salt and freshly ground black pepper |
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Method
In a small frying pan over a medium heat, lightly
dry-roast the pine nuts, tossing occasionally, until golden brown.
Turn out and set aside. In the same pan, melt the butter or oil.
Lightly crush the coriander and cumin seeds in a pestle and mortar
(or use the back of a spoon on a wooden board) and add them to the
pan, frying gently until they sizzle and pop.
Add the onion and sweat until soft and
translucent. If the apricots are not already moist, add them to the
pan with a tablespoon of water and sweat for a couple of minutes to
help plump them up.
Transfer the contents of the pan to a bowl and add
the pine nuts, breadcrumbs and lemon zest, if using. Season well
with salt and black pepper and mix all thoroughly together. Leave to
cool a little.
Lay the boned loin skin-side down on a board and
season lightly. Make an incision about 2cm deep along the eye of the
meat. Press some of the stuffing into this and spread the rest
evenly over the inside of the meat. Roll up the joint, with the eye
of the meat at the centre, and tie into a tight parcel with
butcher’s string. Roast in a hot oven (220C/gas mark 7) for 15-20
minutes, then turn the heat down to 160C/gas mark 3 and roast for a
further 20-40 minutes, according to the size of the joint and how
pink you like it. Leave to rest for 15 minutes before slicing fairly
thickly.
There will be scant juices for a “formal” gravy,
but what there are can be deglazed and enriched with a splash of
white wine, then spooned over the meat as you slice and serve it.
Serve with boiled new potatoes or mashed old ones,
according to the season.
Here is just a sample of what we do, if you want something that
you can’t see give us a call and we can discuss your
requirements.... meat hung longer....a continental cut.... Apple and
Pork Sausages for a kiddies party....
ready cooked meat for a
luncheon party.... Wild Game Roulade.... half a lamb for the
freezer....
you name it, and given some warning we’ll prepare it for you
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= Recommended by your friendly family butcher
as the healthy option |
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= Gluten Free |
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= Available Gluten Free. Please request when
ordering |
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