Asian Style Stuffed Lamb Loin

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 500 g lamb tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon five-spice powder
• 1 celery rib, halved and chopped finely
• 1 large shallot, chopped finely
• 3 garlic cloves, crushed
• 30 g butter
• 1 teaspoon dried sage
• 6 dried apricots, chopped finely
• 1/2 cup breadcrumbs
• 1/2 teaspoon chicken stock
• 50 ml boiling water
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger, grated
• 50 ml orange juice
• 50 ml honey
• 1 tablespoon hoisin sauce
• 3 tablespoons extra hoisin sauce
• 100 ml water
• 1 teaspoon cornflour

Recipe

• 1 cut lamb loin through the center length ways being careful not cut all the way through. open out using a meat mallet pound lamb until of equal thickness.
• 2 stuffing --
• 3 melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
• 4 spoon stuffing over one half of the lamb and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
• 5 cook in a pre-heated oven at 180 degrees celsius for about 40 min's.
• 6 in a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 min's of the lamb's cooking time pour the sauce over loin.
• 7 remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over lamb.
• 8 to serve: slice lamb thickly and serve over stir-fried veg, drizzle with sauce.