Home
| About the Hunter
| Restaurant Listing
| Recipe Index
| Maps
| Order
Form | Links
| ContactsPh: +61 (0)2 4929 7766
|
Click here to order
Loin of Lamb with Basil Cashew Pesto and Prosciutto
4 x 180g loins of lamb - fully trimmed
25ml olive oil
Prosciutto, thinly sliced
250g spinach
25g butter
200ml good meat stock
Pesto
100g fresh green basil leaves
60g roasted unsalted cashew nuts
60g parmesan
4 cloves of garlic
100ml olive oil
1. For the pesto, finely chop nuts in a food processor, but not fully ground. Put to one side. Blitz the basil with the olive oil and parmesan, which has been coarsely grated, and the cloves of garlic. Add to the chopped cashew nuts.
Any pesto left can be put in a jar, covered with olive oil and kept in the fridge
for another time.
2. Brown the loins of lamb briefly on each side in a frying pan in a little olive oil. Remove and place on a roasting tray leaving space around each loin. Spread a heaped teaspoon of pesto over the top of each loin and cover length ways with a full slice of prosciutto. Place in hot oven, 220°C, and cook for six minutes for medium, longer if you prefer well done.
3. When the lamb is cooked to your liking remove from oven to a dish to rest for a few minutes. Deglaze the roasting pan with the stock - put in a pan and reduce to a sauce consistency. Add any juices from the resting dish before serving.
4. Wilt the spinach in a hot pan with the melted butter turning constantly. Place the spinach in the centres of four main course plates, top with the loins, and surround with some sauce.
Serves 4
 |
 |
Internet Policy | Privacy Policy | © 2007 Hunter Food & Wine | Photography | Testimonials