Roast Loin of Lamb baked in Bread

Dish type: Main course

Preparation and cooking time: 1 hour, 30 minutes
Serves: 8

Bread Dough
1.5kg organic plain flour
750ml cold water
A good pinch of organic sea salt

2 x 400g portions of organic loin of lamb, with the belly still on (ask your butcher for these)
100g pesto
100ml organic rapeseed oil
2 sprigs of thyme, finely chopped
Organic sea salt and organic black pepper
1 tbsp organic wholegrain mustard
Butcher’s string

1) Place flour and salt in a large bowl, making a depression in the centre and slowly add cold water. Mix flour together thoroughly with the liquid, making sure all batter on the sides of the bowl is worked into the dough. Knead until you have a smooth dough and the sides of the bowl are clean. Cut it in half and set aside.
2) Place the lamb, skin side down on the bench. Rub the mustard and half the pesto onto the inside of the lamb. Sprinkle over thyme and season with sea salt and pepper. Wrap the belly around the lamb so that the loin is completely covered. Roll and tie up with butcher’s string. Heat a frying pan with some rapeseed oil. Seal the lamb on all sides, put aside and cool for 5 minutes.
3) Roll out the two pieces of bread dough. Flour a medium size baking tray. Lay one half of the dough onto the bottom of a baking tray, placing the two loins separately onto the dough. Drizzle the lamb with the remainder of the pesto. Place the other half of the bread dough over the lamb and, following the contours of the meat, press around the sides of the tray making sure that the lamb is fully sealed in. Preheat the oven to 220°C and bake for 50 minutes.

To serve
When cooked, set aside and let cool for 5 minutes. Cut around the lamb to carefully remove a bread lid. Take out the lamb, leaving the juices, remove the butcher’s string and carve into 8 portions. Place back into the bread pan, put the lid back on top and serve.