Roast breast of lamb (boned and rolled around a pork tenderloin)
Added by cannyfradock | Mon 12 Oct 2009 @ 21:19
I love breast of lamb....very tasty but very fatty. I also love tenderloin of pork, very lean, a bit of a plain jane, but very versitile. So I thought of combining the two. Probably not an original thought but it was for me.
1 breast of lamb(at least 6ins wide)
1 pork tenderloin
2 long sprigs of rosemary
herbes aux provence
Bone the breast of lamb, and lay skin-side down on a work surface. Season well with salt and freshly ground black pepper.Sprinkle on some fresh tyme . slice 2 meadium cloves of garlic finely and spread evenely over the lamb. Place two sprigs of rosemary about 2ins apart on the center of the piece of lamb with the woody ends of the rosemary sticking out of either end. Salt the tenderloin of pork lightly then coat/brush with a liberal coat of honey. Place in the center of the lamb, then bring both ends of the lamb up to the center to make a roll. Turn over to leave the seam on the underside.
Tie the joint together using individuel pieces of string (as apposed to one continuous peice of string,---looks better and easier to carve)
Smear finished roll with a thin layer of butter and put some herbes aux provence over the top.
Roast in a shallow tray on a rack ..mid-oven at 180 degrees (ish) for 1 hr 25 mins (my oven is very tempremental, and this worked for me). When sliced in the middle the pork should be cooked through and the lamb shoud\'nt have taken on toooooooo much coulor.
Before carving pull out the rosemary sprigs.
Hope this made sense Terry (C.F)