Stuffed Lamb Loin With Red Onion Chutney Recipe

Name: Stuffed Lamb Loin With Red Onion Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricots, chopped; 1/2 cup dried cranberries; 1/2 cup dates, chopped; 1/3 cup shelled pistachios, chopped; 1/4 cup sweet sherry; 2 tbsp chopped fresh parsley; 3 None green onions, thinly sliced; 2 lbs whole lamb loin, boned, trimmed; 8 slices prosciutto; None None For The Red Onion Chutney; 1 tbsp oil; 2 None red onions, sliced; 1 clove garlic, crushed; 1/4 cup brown sugar; 1 tbsp balsamic vinegar

Servings: persons

1 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup dates, chopped
1/3 cup shelled pistachios, chopped
1/4 cup sweet sherry
2 tbsp chopped fresh parsley
3 None green onions, thinly sliced
2 lbs whole lamb loin, boned, trimmed
8 slices prosciutto
None None For The Red Onion Chutney
1 tbsp oil
2 None red onions, sliced
1 clove garlic, crushed
1/4 cup brown sugar
1 tbsp balsamic vinegar

1
In a large bowl, combine the dried fruit, pistachios, sherry, parsley and green onions. Season to taste. Set aside for 20 mins so the fruit soaks up the liquid. Preheat oven to 350u00b0F.
2
Unroll lamb and spoon the stuffing down the center. Arrange prosciutto on a board, so each slice slightly overlaps. Place the loin on top and roll up with the prosciutto. Secure with kitchen string.
3
Transfer the loin to a rack in a roasting pan. Bake for 50-60 mins or until cooked to taste.
4
Meanwhile, to make the chutney, heat oil in a medium saucepan on high. Saute onion and garlic for 4-5 mins, until golden brown. Stir in sugar and vinegar. Simmer over a low heat for 8-10 mins, until chutney thickens. Season to taste. Serve lamb with chutney and vegetables of choice.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dried apricots, chopped, 1/2 cup dried cranberries, 1/2 cup dates, chopped, 1/3 cup shelled pistachios, chopped, and more.

Yes, Stuffed Lamb Loin With Red Onion Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Lamb Loin With Red Onion Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions