89 Oven setting: CircoRoasting METHOD Preheat oven on CircoRoasting to 180°C. Serves: 4 Preparation time: 40 minutes Heat oil in a frying pan over medium heat. Sauté garlic, Cooking time: 30 minutes parsley, pears and chilli; cook until pear is tender. Add Level of difficulty: Easy the pine nuts, transfer to a bowl and allow to cool. Add the cheese, mix well. Trim the lamb if necessary and season with salt and INGREDIENTS pepper. FILLING Divide the pear filling between lamb, pressing along 2 tbsp olive oil the centre of each loin. Roll up to enclose filling and tie 1–2 garlic cloves, crushed with string at 2cm intervals. ½ bunch flat-leaf parsley, finely chopped Heat olive oil in a frying pan, sear lamb until golden 360g Packham pears, peeled, cored and place into a roasting pan. Fry onions and brown and finely chopped sugar in the same frying pan over medium heat until 1 small red chilli, deseeded and finely chopped soft and caramelized. Deglaze with wine and stock. 2 tbsp pine nuts, toasted Pour over the meat and roast for 30 minutes or until 60g Pecorino cheese, grated cooked through. Remove from oven; and allow to rest for 10 minutes. Remove cooking twine and serve the MEAT lambloin sliced, withthe roasting juices poured over 2 x 600g pieces of lamb loin, unrolled and flattenedthe top. Salt and freshly ground black pepper 3 red onions, cut into wedges 2 tbsp olive oil 1 tbsp brown sugar 100ml white wine 200ml beef or lamb stock Who doesn’t love a roast lamb? This recipe is easy to cook and is guaranteed IN ADDITION to impress your guests every time. The Kitchen string combination of chilli and pear ensures your roast is bursting with flavour. Roast lamb loin stuffed with chilli pear THE NEFF AUSTRALIA COOKBOOK MAINS