Ingredients:
500 g loin of lamb, boned
1 stick celery
60 g butter
1/2 x 375 g packet frozen puff pastry, thawed
1 egg yolk
Nut and Date Seasoning:
30 g butter
1/3 cup pecans or walnuts, chopped
2 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1/3 cup chopped dried dates
1 tbsp canned green peppercorns, drained
1 1/2 cups stale breadcrumbs
1 egg lightly beaten
Tomato Caraway Sauce
1 tsp caraway seeds
1 clove garlic, crushed
1 small onion, chopped
425 g can tomatoes
1 tsp sugar
3 tsps lemon juice
1 tsp chopped fresh coriander
Direction:
1. Trim excess fat from lamb; discard fat. Cover lamb with plastic wrap; pound with mallet until meat is evenly distributed, remove plastic wrap. Cut the celery into 3 long strips.
2. Spread half the nut and date seasoning along centre of lamb, top with celery strips, then spread with remaining nut and date seasoning.
3. Roll up lamb from long side and tie with string at 5 cm intervals. Melt butter in frying pan, add lamb and brown on all sides. Reduce heat and cook for about 20 minutes, turning occasionally. Remove lamb,reserve pan drippings for sauce. Cool lamb to room temperature, remove string.
4. Roll out pastry on a lightly floured surface to give a 20 cm x 25 cm rectangle. Place lamb in center of pastry, seam-side up. Lightly brush edges of pastry with egg yolk, then fold pastry around lamb to form a parcel. Place roll, seam-side down, on a lightly greased oven tray. Decorate top of roll with pastry leaves, if desired. Brush egg yolk over pastry. Bake roll in a moderately hot oven for about 30 minutes or until golden brown; stand for 5 minutes before slicing. Serve with tomato caraway sauce.
Nut and Date Seasoning:
Melt butter in a small frying pan, add nuts,cook until golden brown.Stir in chives, parsley, dates,and peppercorns, mix well; cool. Add breadcrumbs and egg. Mix well.
Tomato Caraway Sauce:
Heat reserved pan drippings, add caraway seeds, cook seeds. until they begin to crack. Add garlic and onion, cook until onion is soft. Stir in undrained chopped tomatoes,sugar and lemon juice.Bring to a boil; then boil until sauce thickens, stirring occasionally. Stir in coriander. ,
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