main course - dried fruit and nut stuffed loin of lamb with honey
1 boned loin of lamb, 1kg after boning
1 qty dried fruit & nut stuffing*
1 qty honey glaze*
1 qty wilted baby spinach salad*
Remove as much fat as possible from the lamb. In a medium bowl, mix all stuffing ingredients together and press onto the inside of the loin. Roll and then tie securely with butcher's twine.
In a heavy baking dish, heat 1 tablespoon of oil over high heat and seal loin on all sides for about 2 minutes. Salt and pepper loin and place in the hottest part of the oven. Bake at 200°C for 35 minutes. Remove loin from oven and paint with honey glaze. Return loin to oven for a further 10 minutes. Cool, cover and refrigerate. Serve sliced in 4cm pieces with Wilted baby spinach salad with pine nuts and crispy pancetta.
Fill your glasses with Cabernet Sauvignon...and discover how good life can be! serves 6