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Microwave Loin of Lamb Florentine
Microwave Loin of Lamb Florentine is a modern British recipe for a classic dish of lamb stuffed with spinach that's glazed with redcurrant jelly before serving and which is adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Loin of Lamb Florentine.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Lamb RecipesBread RecipesBritish Recipes
Microwave Loin of Lamb Florentine: A British recipe for a dish of lamb stuffed with spinach that's glazed with redcurrant jelly before serving and which is adapted to be cooked quickly in a microwave.
Ingredients:
25g butter
1 onion, peeled and chopped
300g frozen spinach, thawed and drained
6 tbsp fresh breadcrumbs
finely-grated zest 1/2 orange
1 tbsp orange juice
1.5kg boned loin of lamb
2 tbsp
redcurrant jelly
Method:
Place the butter in a microwave safe bowl, transfer to your microwave (1200W) and cook on FULL power for about 40 seconds, or until just melted.
Add in the onion, return to the microwave and continue cooking on FULL power for 90 seconds. Ensure the spinach is fully drained, chop coarsely and add to the onion mixture along with the breadcrumbs, orange zest and orange juice. Season to taste then thoroughly mix the stuffing ingredients together.
Arrange the meat, skin side down, on a chopping board then mound the stuffing down the centre. Fold the meat over to enfold the stuffing in the centre then sew the edges together with fine string. Massage the round into a neat shape.
Weight the roast and calculate the cooking time at 10 minutes per 500g on MEDIUM power. Set a rack or an upturned saucer in a roasting bag and place the meat on this. Seal the bag and cook the meat inside for half the time you calculated earlier.
When cooked for half the calculated time, remove the meat from the oven and take out of the roasting bag. Set the redcurrant jelly in a bowl and heat in the microwave for about 20 seconds, or until just melted. Brush the melted redcurrant jelly over the roast.
Return to the oven and cook for the remaining calculated time. If you want a crisp skin place the meat under a grill (broiler), either in your microwave if it has a grill, or in your oven and cook until browned.
Wrap in foil and set aside to rest for 10 minutes before slicing into thick rounds and serving.
