1 packet Silver Fern Farms Lamb Loin Fillets
100g large spinach leaves, blanched
100g creamy blue cheese (not too strong)
8 fresh dates, halved
⅓ cup walnuts
1 tbsp honey
olive oil and 1 tbsp butter
Butterfly the lamb loins carefully so you don’t cut all the way through. Between sheets of plastic wrap gently flatten with a mallet. Lay the spinach leaves, that have been blanched and thoroughly dried, over each piece of lamb. Sprinkle with crumbled creamy blue cheese and freshly ground black pepper. Lay a line of fresh dates, cut in half long ways, at one edge of the lamb. Roll up and tie into a log shape with kitchen twine. Lightly salt (the blue cheese may be salty enough).
Heat a pan, then sear the rolled-up lamb in the mixture of olive oil and butter until browned all over. Transfer to a 180°C oven for 5-10 minutes until cooked medium-rare.
Toast the walnuts in a dry pan and just before you have finished toasting, drizzle with a good quality honey. Roughly chop.
Rest lamb for ten minutes. Remove the kitchen twine, cut into thick slices and sprinkle with the honey walnuts. Serve with truffled mashed potatoes, roasted vine tomatoes and baby rocket leaves.