Stuffed lamb loin fillet with parmesan and caper crust

Stuffed lamb loin fillet with parmesan and caper crust

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  • 6
  • Easy
  • Carb Conscious
  • 10 minutes
  • 30 minutes
  • Morgenhof Merlot 2005


  • 3 T capers
  • oil, for deep-frying
  • 900 g deboned lamb loin fillet
  • 2 cloves garlic, chopped
  • 50 g walnuts
  • 4 organic baby onions, sliced and lightly fried
  • freshly ground black pepper, for seasoning
  • 100 g Parmesan cheese, grated
  • 30 g Italian parsley, chopped
  • 6 fresh, ripe figs
  • 200 g Gorgonzola

Cooking Instructions

Preheat the oven to 180ºC.
Dry 15ml (1T) capers using paper towel, then deep-fry in a small saucepan of hot oil – the capers will pop into caper flowers when ready. Set aside.
Remove the tie with which the meat is bound and flatten. Rub the flesh with garlic then top with all but 6 of the walnuts, the onion and 15ml (1T) capers. Season with pepper to taste. Roll up and retie. Chop the remaining capers and combine with the Parmesan and parsley. Roll the loin in the mixture to cover, then place on an oven tray and roast for 30 minutes, or until golden brown. Remove from the oven and allow to rest for 5 minutes.
Meanwhile, slice a cross into the top of each fig then push a little Gorgonzola and a walnut into the incision. Grill for 5 minutes just before serving. Slice the meat and garnish with the deep-fried capers.
Serve with the stuffed figs.
Cook’s tip: Toss fried capers onto grilled fish and salads.
Per serving: 3156.3kJ, 39.6g protein, 57.6g fat, 15.8g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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