Fruity Roast Lamb With Fruity Port Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 500 g lamb tenderloin, filet
• 1 small apple, peeled, cored, finely chopped
• 1/4 cup craisins
• 1/2 cup seasoned dry bread crumb, i used sage and onion (stuffing mix)
• 1 lemon, zest of
• cracked black pepper
• 1/4-1/2 cup water
• 4 -6 slices bacon
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1/2 cup port wine
• 1/2 cup chicken stock
• 1 lemon, juice of
• 1/2 cup cream
• 1/4 cup cranberry sauce
• 1/4 cup craisins
• fresh ground black pepper
• 2 tablespoons chopped parsley

Recipe

• 1 preheat oven to 190c.
• 2 trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
• 3 mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
• 4 fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
• 5 trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
• 6 secure with wooden skewers, to hold the bacon in place and help keep the meat together.
• 7 place on a baking sheet and cook for 30 minutes, or until done to your liking.
• 8 allow to rest a few minutes before carving and serving with the sauce.
• 9 30 minutes will result in a nice pink juicy roast.
• 10 whilst the meat is cooking prepare your sauce.
• 11 sauce.
• 12 heat the oil in a fry pan, and cook the onion until golden.
• 13 add the port and chicken stock and reduce by half.
• 14 add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
• 15 add the black pepper and chopped parsley.