Herb and Spice at The Bowdon Rooms - Chef's Recipe - Herb crusted loin of lamb
PUBLISHED: 10:38 20 January 2010 | UPDATED: 16:35 20 February 2013
Herb and Spice at The Bowdon Rooms reveal the chef's recipe for Herb crusted loin of lamb with apricot, rosemary and garlic stuffing and a rich port demi-glace
Herb crusted loin of lamb with apricot, rosemary and garlic stuffing and a rich port demi-glace
1 loin of lamb
Sprig of rosemary
4oz sausage meat
2oz dried apricot
2 bulbs of garlic
Pinch cracked black pepper
Mix chopped apricot with 1 egg, salt and pepper, half of the breadcumbs and add half rosemary, chopped. Mould into log.
Spread out loin of lamb, put stuffing log in the middle than roll loin around it. Secure with three roasting bands or string. Roll loin in
flour than in egg mix before rolling in remaining breadcrumbs and rosemary
Season with salt and pepper. Lightly fry than put in oven at gas mark 8 for 40 minutes. Pull out, allow to rest for 5 minutes, then slice.
For the sauce use lamb bones, chopped carrot, onion and herbs as well as port wine and tap water. Reduce by half, sieve out veg and bones.
Add a touch of tomato puree for thickening.
Recipe from Herb and Spice at The Bowdon Rooms