Fruit And Macadamia Stuffed Lamb Loin With Port Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 150 g philadelphia cream cheese, softened
• 1/2 cup dried mixed fruit, chopped (read description)
• 1/4 cup chopped macadamia nuts
• salt and pepper
• 4 lamb fillets (approx 250g each, again read description)
• 80 g baby spinach leaves
• 2 tablespoons oil
• 1 cup port wine
• 1/2 cup water
• 1 chicken stock cube
• 2 teaspoons sugar
• 2 teaspoons cornflour, blended with 1 tablespoon water

Recipe

• 1 combine philly, fruit and nuts in a box making sure to mix well. season mix with salt and pepper.
• 2 make a cut lengthways down the centre of each lamb loin 3/4 of the way through.
• 3 pound meat with a meat mallet until it is about the same thickness.
• 4 place spinach leaves all over the inside of the lamb, then spoon the philly mix down the centre of each lamb fillet.
• 5 fold lamb up to encase filling and secure with toothpicks.
• 6 heat the oil in a large fry pan and sear meat on all side until browned.
• 7 transfer meat to a baking dish and bake in a moderate oven 180 degrees c for 20-30 min's or until cooked as desired.
• 8 i found that i had to cook mine as it was a larger loin for 40 min's but having said that my oven is not the hottest.
• 9 remove fillets from baking dish, wrap in foil to keep warm and rest for 10 min's. combine lamb juices, port, water and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
• 10 add sugar stir to dissolve, add cornflour and cook for 2-3 min's or until sauce has thickened slightly.
• 11 slice lamb and serve drizzled with port sauce.