Lamb loin with almond and mint stuffing
Photo by Annabel Langbein media
This recipe celebrates the best of Aotearoa's produce and is perfect for a special midwinter meal or to celebrate Matariki. I love this combination of tender New Zealand lamb with nuts, herbs and vegetables from my garden and preserved lemons from the pantry. Serve sliced on top of bowls of spinach and bean broth.
For the almond and mint stuffing
- Cut each lamb back strap in half crosswise and then use a sharp, long, narrow knife to cut a pocket through the length of each piece, taking care not to cut through the sides.
- Place all stuffing ingredients in a food processor and whizz to a fine paste (the texture should be paste-like but firm enough to push into the pocket — if too wet, add more ground almonds).
- Divide the mixture between the lamb pockets, pressing in from both ends and pushing evenly through. Rub a little olive oil over the lamb and season with salt and pepper.
- Heat a heavy frying pan and brown lamb well all over. If not finishing cooking at this point, cover and leave on the bench for up to 1 hour, or chill and bring back to room temperature before finishing cooking.
- When ready to finish cooking, preheat oven to 220C fanbake. Roast lamb for 5 minutes. Remove from oven, cover and rest before slicing and serving.
More of Annabel's Matariki recipes