Stuffed lamb loin on feta tomatoes

Ingredients for 4 servings:

• 2 lamb loins, 400 g each
• 2 garlic, Chinese
• 2 tbsp fried onions
• 1 tbsp maple syrup
• some olive oil for frying
• 250 g tomato(s) (party tomatoes)
• 2 slice(s) of feta cheese, each about 1.5 cm thick
• 1 garlic, dried
• 1 onion(s), dried
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C (top/bottom heat). Halve the tomatoes and place them in a baking dish. Place the feta slices on top of the tomatoes and sprinkle with the dried garlic and onion. Drizzle the tomatoes and cheese generously with olive oil. Place the baking dish in the oven for 40 minutes, then reduce the oven temperature to 80°C (176°F). Cut a pocket into the lamb loin. Halve the Chinese garlic and thinly slice. Fill the lamb loin with the Chinese garlic, fried onions, and maple syrup. Fold the lamb loin closed and secure with toothpicks. Heat a little olive oil in a pan and sear the lamb loin on all sides. Place the lamb loin on top of the feta tomatoes at 80°C (176°F) and cook for a further 20 minutes. Remove the toothpicks and slice the meat. Serve the lamb with the feta tomatoes. Tip: Serve with farmhouse bread for dipping.