Stuffed Loin of Lamb with Apricots & Hazelnuts
The lean meat you get on a loin of lamb also comes with a generous layer of superficial fat that melts when you cook it, injecting flavour, texture and succulent sweetness into the joint. With this recipe we've added apricots for some sweetness and hazelnuts for some added crunch!
Stuffed Loin of Lamb with Apricots & Hazelnuts
The lean meat you get on a loin of lamb also comes with a generous layer of superficial fat that melts when you cook it, injecting flavour, texture and succulent sweetness into the joint. With this recipe we've added apricots for some sweetness and hazelnuts for some added crunch!
- Serves: 4
- Prepare: 10 Minutes
- Cook: 25 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
- 250g loin of lamb
- 50g hazelnuts, crushed
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1 onion, chopped
- 100g dried apricots, chopped
- 50g pastrami, finely chopped
- few gratings of lemon zest
- 1tsp olive oil
- 50g lard
- pinch sea salt
- pinch black pepper
Method
- Bring your loin of lamb out of your fridge and allow it to rest at room temperature whilst you make your stuffing
- In a small frying pan, gently warm your coriander and cumin seeds. Grab a medium to a large bowl and pour in your spices
- In the same pan drizzle in your olive oil. Gently fry your onions until soft and golden brown. Add these to your bowl, along with the rest of your ingredients, barring your loin of lamb. Mix together thoroughly
- Lay your loin of lamb on a large board. If it is already rolled and tied, carefully cut your butchers string and unroll the layer of fat from around your joint until the point the muscle just about remains attached. Spoon in your stuffing mix and pat down to ensure it is firm
- Gently roll your joint back up, capturing the stuffing, before tying back up with string
- Sear in your pan for 2-3 minutes on all sides to seal, before transferring to a 180C oven for a further 20 minutes
- Remove from your oven and cover loosely, and rest for 15 minutes before serving - just enough time to pour yourself a glass of wine
Other recipe ideas
24/06/22 Recipe
Lamb Neck Fillets Stew
Think stews are just for the colder months? We'll have you thinking again with this stunning recipe
28/12/21 Recipe
Spiced Lamb Mince with a Squash Dip
With a sprinkling of pomegranate, this spiced lamb mince with squash dip will win over your party guests
07/05/19 Recipe
Roast Lamb Rump with Minted Peas and Lentils
Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
-
Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
-
Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
-
Organic lamb has been reared in an organic, high-welfare system and this is at the heart of what we do at Coombe Farm Organic. We believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems. Many lambs are grown quickly, fed on grain to 'finish' them at speed. We believe that it's better for animals to grow at the rate nature intended and lead active lives. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.
-
When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.