|Minty Stuffed Lamb Loin Roast
A boneless lamb loin stuffed with spinach, roasted red peppers, and a minty homemade lamb sausage; and then wrapped in bacon. Available oven ready at Tony’s Markets.
1 lamb loin (block ready or trimmed), about 2˝ lbs
8 oz Minty Lamb Sausage - recipe follows
4 oz frozen spinach, chopped and squeezed dry
4 oz roasted red pepper
4 slices applewood smoked bacon, as needed
2 TBS Spring Lamb & Bison Seasoning
Have your butcher bone lamb loin, leaving the tail long. Remove thick wedges of fat on the tail/lifter - ideally leaving about 1/4 inch of fat.
Lay loosened tenderloin opposite the loin and onto the tail flap, and then fill the gap with chopped spinach, which has been squeezed good and dry. Lay roasted peppers on top. Shape sausage into a flat rectangular patty to cover peppers and spinach and lay on top.
Lay four to five slices of bacon side-by-side on the counter top. Carefully roll roast on top so the bacon covers the sausage and fillings.
Carefully tie roast - DO NOT TIE TIGHTLY! Begin with a string on each end of the roast, and then one in the middle - tying approximately every 3/4 -1 inch. Do not over tighten strings! This will damage the stuffing, and squeeze all of the moisture out of the roast as it cooks. Try sliding the string back and forth several inches before tying your knot, making it wet and slick.
Season roast (not the bacon) with a generous sprinkling of Tony's Spring Lamb & Bison Seasoning - press scattered spices onto the ends of the roast.
Roast in the top half of a preheated 375-degree oven, uncovered, to about 125-130 degrees for med rare - rest 10-15 minutes. Carefully slice 1/2 to 3/4 inch thick. An average roast is just over 3 pounds, serving about 6
Chef Notes: Oven roasted red potatoes with rosemary and sun dried tomatoes would be a lovely side dish, along with steamed veggies and rustic bread.
Minty Lamb Sausage
1 lb ground lamb
2 oz bacon, 1/4 inch dice
1 TBS Tony’s Spring Lamb & Bison Seasoning
4 TBS homemade breadcrumbs, plain
1 TBS beaten egg
Combine ingredients, mixing with fingers to combine well. Do not mash and take care not to over mix.
- Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com