Lamb With Peaches

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 1/2 lbs lamb loin, boned with fat on (if there is no fat on the loin ask a butcher for some)
• 1 bunch fresh thyme, leaves picked
• 1 head garlic
• 7 ounces butter
• 2 (15 ounce) cans peaches in juice, drained
• salt & freshly ground black pepper
• 15 slices pancetta or 15 slices streaky bacon or 15 slices parma ham, around
• 6 ounces wine
• 1 tablespoon flour, about
• 6 ounces water

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 score the skin of the lamb through the fat, the incisions should be about 1 centimeter apart.
• 3 turn over.
• 4 make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep in the center of the streaky part of the loin, working away from the eye meat.
• 5 starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
• 6 chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 can of peaches, and a good pinch of salt and pepper.
• 7 push the butter mixture into the pocket and pat back into shape.
• 8 lay the pancetta, bacon or parma ham over the lamb, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
• 9 place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the wine.
• 10 roast for around 1 hour until the skin is crisp and golden.
• 11 when ready, remove the lamb and peaches to a plate and leave to rest for 15 minutes while you finish the sauce.
• 12 to do this, remove most of the fat from the roasting pan, then place the pan over a high heat.
• 13 squash the cooked garlic into the pan and add 1 tablespoon of flour.
• 14 stir and add the rest of the wine with 6 ounces of water or stock.
• 15 simmer and leave to reduce for a few minutes.
• 16 strain and add any extra juices from the rested lamb.
• 17 check the seasoning and consistency and serve drizzled over the sliced lamb.