Roast Lamb Loin Stuffed with Chilli Pear | The Neff Kitchen

Ingredients

• Filling
• 2 tbsp olive oil
• 1-2 garlic cloves, crushed
• ½ bunch flat-leaf parsley, finely chopped
• 2 x 180 g Packham pears, peeled, cored and finely chopped
• 1 small red chilli, deseeded and finely chopped
• 2 tbsp pine nuts, toasted
• 60 g Pecorino cheese, grated
• Meat
• 2 x 600g pieces of lamb loin, unrolled and flattened
• Salt and freshly ground black pepper
• 3 red onions, peeled and cut into eighth
• 1 tbsp brown sugar
• 100 ml white wine
• 200 ml beef or lamb stock
• In addition
• Kitchen string