Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
rior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire
00.
Thoroughly dust the lamb with the ground fennel seeds
he length of the pork loin roast.
From the inside of
Combine teriyaki, chili and hoisin sauces in a shallow dish. Add lamb loin chops, turning to coat. Chill for at least 15 mins, basting occasionally.
Preheat grill to high. Cook chops for 2-3 mins per side, or until cooked to your liking. Serve with baked potatoes and salad.
lits in top of the loin roast and insert garlic strips into
For the lamb shoulder:
Preheat the oven
Preheat grill. Combine lamb with maple syrup, wine, mustard,
p, on a baking tray. Roast until skin blisters and blackens
o 350\u00b0F.
Place lamb on wire rack over a
Have backbone removed from loin.
Place fat side up in an open roasting pan.
Insert meat thermometer so bulb reaches thickest part, being sure it does not rest in fat or on bone.
Do not add water.
Do not cover.
Roast in a 350\u00b0 oven for 2 1/2 hours.
Mix together sauce ingredients.
Pour over roast.
Continue roasting about 1 hour or until roast thermometer registers 185\u00b0, basting with sauce every 20 minutes.
(Sauce is excellent; we usually make a double recipe.)
nto another medium bowl. Add lamb chops to one bowl; toss
small bowl. Brush over lamb to coat.
Heat 1
n a large bowl. Add lamb, tossing to coat. Cover and
ixture to make a crust. Roast for 30 to 40 minutes
o 350\u00b0F.
Unroll lamb and spoon the stuffing down
pointy knife in the roast. Insert a piece of garlic
asserole dish along with the lamb ensuring the marinade coats the
Place the lamb in a flat glass or
r>To butterfly the roast, turn the roast fat side down. Make