Ingredients
4 lamb backstraps
rice bran oil
SIDS CRAZY SALT
STUFFING:--
3 cloves garlic, peeled & crushed with ½ tsp salt
1 cup ground almonds
½ cup mint leaves, packed
½ cup cress or rocket, packed
2 tbsp preserved lemon, fine chopped
SIDS SALT & PEPPER to taste
Directions
Cut each lamb backstrap in half crosswise then use a sharp, long, narrow knife to cut a pocket through the length of each piece, taking care not to cut through the sides.
Place SIDS SALT & PEPPER and all the stuffing ingredients in a food processor and blitz to a fine paste. If too wet, add more ground almonds. Divide the mixture between the lamb pockets, pressing in from both ends and pushing evenly through. Rub a little oil over the lamb and season with a sprinkle of SIDS CRAZY SALT.
Preheat oven to 220⁰C. Heat a pan and brown the lamb all over. Roast lamb for 5 minutes then remove from oven, cover and let rest before slicing and serving.
