Lamb loins are differently one the more truly South African dishes and will make the perfect Heritage Day Dinner.
The recipe
Ingredients
100 ml walnut or sunflower oil
1 kg trimmed lamb loin
100 ml honey
100 ml wholegrain mustard
8 leaves spinach, cleaned and blanched
salt and pepper to taste
FOR THE PASTRY
200 g cake flour
pinch salt
100 g butter, cut into flakes
1 small egg
50 ml water
extra egg for the eggwash
SAUCE
150 ml red wine
300 ml prepared brown gravy
5 ml pink (or green) peppercorns
15 ml butter
15 ml cake flour
25 ml fresh cream
Method:
1. Heat the oil in a pan. Season lamb loins, seal and remove from the heat.
2. Brush each loin with the honey mixed with the mustard. Wrap each loin in 2 spinach leaves.
3. To make the pastry, sift the flour and salt together in a food processor mixing bowl. Form a well in the centre and place the butter and egg in the well. Using the kneading attachment quickly work all the ingredients together, gradually adding the water to form a pastry dough. Form dough into a ball and allow to rest for 1 hour.
4. Once pastry has chilled, divide it into 4 pieces and roll out. Cover each loin in a piece of pastry and brush with a little eggwash.
5. Bake parcels in a 180 ºC oven for 15 minutes or until pastry is cooked.
6. For the gravy, heat wine and add brown gravy, simmering until quantity is reduced by a third. Add peppercorns.
7. Mix butter and flour together and using pea-sized pieces whisk until the sauce is of pouring consistency. Finish by stirring in the cream.
8. Pour sauce onto a plate, cut lamb loin parcel in half and place in sauce.
Source: food24.com
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