AllenOK
Executive Chef
This sounds like a nice dish for entertaining.
Roasted Stuffed Double Lamb Loin
Yield: 8 servings
½ c red onion, chopped, in all
1 T chopped garlic
2 oz clarified butter and olive oil
4 oz baby spinach
Salt and pepper
4 slices fresh bread crumbs
4 oz feta cheese
2 oz sun-dried tomatoes
4 ½ # double lamb loin
Make the spinach stuffing by sautéing ¼ c of the onions and garlic in the oil and butter. Add spinach and sauté until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Sauté remaining onions over medium high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
Preheat the oven to 375°F. Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120°F.
Roasted Stuffed Double Lamb Loin
Yield: 8 servings
½ c red onion, chopped, in all
1 T chopped garlic
2 oz clarified butter and olive oil
4 oz baby spinach
Salt and pepper
4 slices fresh bread crumbs
4 oz feta cheese
2 oz sun-dried tomatoes
4 ½ # double lamb loin
Make the spinach stuffing by sautéing ¼ c of the onions and garlic in the oil and butter. Add spinach and sauté until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Sauté remaining onions over medium high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
Preheat the oven to 375°F. Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120°F.
