Preparation

Butcher – Preparation/Method

1. Trim fat cap and butterfly along one side of each loin, to create a pocket.
2. Combine sundried tomatoes, olives, and feta in a bowl – mix well.
3. Spread half the pesto inside the pocket of one lamb loin, and layer with half the spinach. Fill with half the filling mixture. Repeat with other lamb loin.
4. Tie with butcher’s twine to secure. Transfer to a tray or platter for display. Garnish with fresh rosemary or parsley, if desired. (Stuffed loins can be cut in half before tying, for a 2-person serving size.)

Customer – Instructions for Preparation

1. Preheat oven to 220°C. Place stuffed lamb loin on a rack in a roasting pan, allow to come to room temperature as the oven heats.
2. Roast for 25 - 30 minutes for medium, or until cooked to your liking.
3. Transfer to a plate, cover loosely with foil, and rest 10 mins before slicing.

Serving Suggestion

• Serve with Spring Greens Salad