Stuffed Loin of Lamb

Recipe by Belling

Ingredients
Butter 25g (1oz)
Olive oil 11/2 tbsp
Leeks 250g (9oz), trimmed, sliced, washed and dried
Rosemary 1–2 tbsp, finely chopped
Small, boneless loin of lamb approximately 750g (1lb 10oz), ready trimmed, rolled and tied
Red wine 225ml (8fl oz)
Redcurrant jelly

Method
Preheat oven to 220°C/425°F/Gas 7. Heat butter and 1 tbsp oil in a frying pan, add leeks and rosemary and cook gently until leeks are just softened. Cool.

Untie lamb, spread leeks and rosemary along centre, season well, re-roll tightly and secure with string – tied at intervals. Coat with remaining oil and sprinkle with salt.

Place in a roasting tin and cook for 15 minutes. Reduce heat to 180°C/350°F/Gas 4 and cook for 30 minutes, basting frequency.

Transfer to serving dish, cover and keep warm. Skim all fat from juices. Stir in wine and redcurrant jelly and bring to the boil. Boil gently until slightly thickened; strain into a sauceboat. Serve sliced and accompanied with wine sauce, courgettes and new potatoes.

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