1 lb loin of lamb
For the stuffing
2 tbsp fresh chopped herbs e.g. mint, rosemary or coriander
1/4 cup fine breadcrumbs
1 tbsp Wholesome Organic Turbinado Raw Cane Sugar
1 small cage-free organic egg yolk
Ground black pepper
Grated rind of one lemon
For the topping
2 tbsp whole grain mustard
1 tbsp Billington’s Demerara Sugar or Wholesome! Organic Turbinado Sugar
Preheat the oven to 400°F.
For the stuffing, mix together the herbs, breadcrumbs, sugar, egg yolk, salt, pepper and lemon rind in a mixing bowl, until well combined.
Lay the loin of lamb flat on a work surface. Place the stuffing down the center lengthways, then roll up around the stuffing. Secure with string. Place on a roasting tin.
For the topping, mix together the wholegrain mustard and sugar in a mixing bowl. Spread over the loin of lamb.
Bake for 1 hour and 20 minutes, until lamb is tender. Remove from the oven and slice into noisettes. Serve immediately with new potatoes and salad.
Recipe Source: Billington’s Best of British
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