Rolled roasted lamb loin
Photo by Tam West
This recipe was created to match the Koru flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says: "The traditional lamb roast is as much a part of our culinary culture as the koru is of our visual culture. Stuff a loin with a couple of lamb’s good mates, mint and silverbeet, add an exotic hint of sweet and spice to sing the praises of the new and roll it all up in an obvious homage to our future growth, and the koru itself. Spring never tasted so cheeky and fresh."
- To make the stuffing: Blanch the silverbeet leaves (discard the stems) in boiling, salted water until just tender. Refresh in cold water, squeeze dry and roughly chop.
- Add silverbeet to food processor with finely chopped dates, spring onion, mint leaves, crushed garlic, ginger, smoked paprika, cumin, the lime zest and juice and some fresh black pepper. Add a glug of olive oil and blitz to combine into a chunky paste. Add to a bowl with the sausage meat and the panko crumbs. Mix together well.
- Using a sharp knife, carefully open out a lamb blackstrap or striploin on to a large sheet of plastic wrap. Fold over the wrap and gently bash out the meat to form a large flat "schnitzel" (approximately 27x20cm).
- Press the stuffing across the meat, neatly roll into a log, tucking in the ends as you go, and secure it with cooking twine. Chill until ready to roast.
- To cook, season the roll with salt and pepper, sear in a hot grill pan to colour all over, then roast in a hot oven (200-220C) for 20-30 minutes until cooked through. Remove, cover and rest for 5 minutes before removing twine and slicing on the diagonal to serve.
- Serve as a spring/summer roast with oven-baked potato or kumara skins, fresh asparagus and a hearty salad. You can also chill and slice it cold, to serve with pickles, chutneys, cheese and fresh bread for a ploughman's lunch.