NZ Life & Leisure - - Annabel Langbein -

Ten­der New Zealand lamb, with nuts and veg­eta­bles from my gar­den and pre­served lemons from the pantry.

4 lamb back straps olive oil, to rub salt and pep­per Stuff­ing 3 cloves gar­lic crushed to a paste with ½ tea­spoon salt 1 cup ground al­monds ½ tightly packed cup mint leaves ½ tightly packed cup wa­ter­cress or rocket leaves 2 ta­ble­spoons pre­served lemon rind, finely chopped pep­per, to taste To serve Spinach and Bean Broth

Cut each 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.

Blitz all the stuff­ing ingredients in a food pro­ces­sor, blend­ing to­gether to a fine paste. The tex­ture should be paste­like but firm enough to push into the pocket. If too wet add some more ground al­monds.

Di­vide the mix­ture be­tween the lamb pock­ets and stuff each one, press­ing the mix­ture 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 fry­pan 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, have the broth pre­pared and pre­heat oven to 220°C. Roast lamb for 5 min­utes. Re­move from oven, cover and rest.

Slice and serve over the bowls of Spinach and Bean Broth. Serves 8

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