Lamb Loin with Forage Lemon and Orange (winning entry)
1/4 cup long-grain rice
1/2 cup orange juice
1 teaspoon lemon pepper seasoning
1/4 cup Forage lemon Pickle
1 beaten egg
2 tablespoons finely chopped mint
1 loin of lamb, boned and trimmed
1/2 cup Forage Orange Preserve
1/2 cup hot vegetable stock
1. Combine the rice, orange juice and lemon pepper in a small saucepan, bring to boil, reduce heat and simmer until liquid has absorbed and rice is partly cooked (about 8 minutes)
2. Stir in Forage Lemon Pickle, beaten egg and chopped mint. Leave to cool.
3. Spread cooled stuffing evenly over fleshy side of lamb loin, leaving 3cm border on all sides. Roll up, tie at intervals with string.
4. Brown meat in a frying pan on all sides, transfer to oven dish.
5. Combine Orange Preserve with hot vegetable stock, pour evenly over lamb.
6. Cover tightly with foil, bake at 160C. for 1 hour, basting occasionally.
7. Carve into thick slices, serve with seasonal vegetables.
