in Recipes

Lamb loin stuffed with cashew nuts

updated

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Ingredients for 2 servings:

  • 2 lamb loins, each approx. 200 g
  • 30 g cashew nuts
  • 45 g feta cheese made from goat’s milk
  • ½ tsp mustard, hot, e.g. Löwensenf
  • 1 tsp maple syrup
  • n. B. Pfeffer
  • e.g. coconut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

cooked at low temperature

Cut a pocket into the lamb loin. Roughly chop the cashews and crumble the feta, then mix with the remaining ingredients. Fill the pockets with the mixture and seal with toothpicks. Preheat the oven to 80°C (175°F) with a shallow dish inside. Brown the lamb loin in coconut oil and cook in the oven for about 30 minutes.

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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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Lamb loin stuffed with cashew nuts