Herb-crusted Loin Of Lamb

The absolutely worst way to respond to the challenge of secularism is to adapt to secular standards in language, thought, and way of life. If members of a secularist society turn to religion at all, they do so because they are looking for something other than what the culture already provides. It is counterproductive to offer them religion in a secular mode that is carefully trimmed in order not to offend their secular sensibilities.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Meats	New Zealand	Waitrose1	2	Servings

INGREDIENTS

1		Waitrose New Zealand lamb
		boneless loin weighing
		fillets approximately
		350g
		12oz
1/2		Onion, finely chopped
2		Rashers smoked bacon, finely
		chopped
1		Clove garlic, chopped
15		Each of fresh basil and
		mint chopped 1tbsp
45		Soft white breadcrumbs
		3tbsp
30		Parmesan, grated 2tbsp
30		Butter, softened 2tbsp
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Trim the lamb fillets.  Combine the remaining ingredients in a bowl.
Press this mixture  firmly onto the loin fillets.  Place the fillets on
a baking tray in a preheated oven 200Ã¸C,  400Ã¸F, gas mark 6, for
12-15 minutes or until cooked. Slice into two  pieces.  Serve on a bed
of lightly sauted courgettes, tossed in some freshly  chopped basil and
mint and seasoned with salt and black pepper.  As an alternative
cooking suggestion, follow the recipe to the end of  step 2 then cut
each fillet in two and wrap each piece in a thin  slice of ham and two
sheets of filo pastry. Brush the parcels with  melted butter and place
in a preheated oven 200Ã¸C, 400Ã¸F, gas mark  6, for 20 minutes. Cut
each parcel in two before serving.  Converted by MC_Buster.  NOTES : A
deliciously quick way of cooking New Zealand loin of lamb,  combining
the flavours of basil, mint, garlic and bacon in the crust.  Serve the
lamb with sauted courgettes and creamy mashed potato.  Converted by
MM_Buster v2.0l.

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