LAMB LOIN WITH ALMOND & MINT STUFFING
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