Main Courses

Lamb loin roll

A star combination of dried fruit, port & lamb will delight your most decerning of guests


1 lamb loin roll deboned and butterflied approx. 1,5kg
1 Cup Safari mixed dried fruit
1 Cup port
1 stick cinnamon
2 Star aniseed
1 Vanila pod
A sprig of fresh thyme & parsley


Chop the mixed fruit into small pieces.  In a small saucepan add the mixed fruit, port and spices and cook until soft.  Let it cool off.  Spice the loin with salt & pepper and spoon the cooled fruit mixture over the loin, taking care not too overstuff it.  Roll the loin lengthways and using butchers rope tie up the roll.  Seal the loin a hot pan with a little oil and then transfer to an oven proof dish and bake for 2 hours at 160degrees uncovered