| 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 200øC, 400øF, 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 200øC, 400øF, 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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