Boneless loin part of lamb pound with millet and stuffed with Italian style seasoned vegetables and rolled. This is roasted and served with accompaniments.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.03 | Litre | Olive oil |
| 0.08 | Kg | Chopped onion |
| 0.01 | Kg | Chopped garlic |
| 0.5 | Kg | Shredded spinach |
| 0.1 | Kg | Sliced bell pepper |
| 0.05 | Kg | Basil |
| 0.07 | Kg | Black currants |
| 0.05 | Kg | Peppercorns crushed |
| 0.015 | Litre | Red wine vinegar |
| 0.015 | Litre | Pomegranate juice |
| 1.8 | Kg | Boneless loin of lamb |
| 0.001 | Kg | Paprika |
| 0.01 | Kg | Salt |
Method:
- In a medium skillet, heat olive oil; sauté onion and garlic. Add spinach, red pepper, basil, currants,
- Pepper and vinegar. Cook additional 2 to 3 minutes until spinach is wilted
- Lay boneless loin or sirloin on cutting board, fat-side up. Trim excess fat, leaving 1/8-inch cover.
- Score fat surface in a 1-inch crisscross pattern, 1/8-inch deep. Turn boneless loin over, fat-side
- Down, on cutting board. Cover surface of the meat with plastic wrap. Using a meat mallet
Or pounding tool, pound meat to 1-inch thickness. Place a 2-inch strip of filling along the centre
And the length of roast; roll and tie with string at 2-inch intervals. - In a small bowl, blend olive oil, chopped garlic, pomegranate juice, paprika, salt and pepper
- Marinate the roast in the above mix and roast until the desired doneness is achieved
- Rest the meat before carving and serving with desired accompaniments such as vegetables and starch