in Recipes

Lamb loin stuffed with tipsy plums

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Ingredients for 2 servings:

  • 1 lamb loin(s), approx. 250 g
  • 5 prunes
  • 100 ml Madeira
  • n. B. red wine
  • e.g. coconut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 26 minutes; Total time approx. 8 hours 46 minutes

Finely chop the plums and place them in the Madeira wine. Let them soak overnight. Preheat the oven to 80 degrees Celsius, including a shallow dish. Pierce the lamb loins lengthwise and add the plums. Heat the oil in a pan and sear the lamb loins on all sides. Let the meat cook in the oven for about 20 minutes. Deglaze the pan with a little red wine and the marinade to absorb the roasted aromas and add to the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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