 | 1,2 kg loin of milk fed lamb, trimmed
and boned |
| salt and freshly ground pepper |
| 10 pistachio nuts, shelled |
| 410 gr. pork tenderloin |
| 125 ml extra-virgine olive oil |
| 1 onion, finely chopped |
| 1 carrot, finely chopped |
| 185 gr. cooked white navy beans |
| 90 gr. small arugula (rocket lettuce)
leaves |
|
| preheat the over to 220C. Discard the
lamb kidney. Flatten out the loin of lamb, skin side down, and season with salt and
pepper. |
| insert the pistachio nuts here and
there in the pork fillet, season with salt. Lay the pork on top of the lamb. Carefully
roll the lamb around the pork. |
| salt the outside of the roll, tie it
at regular intervals with kitchen string, brush well with olive oil and place it in a
baking dish with the onion and carrot mixed together. |
| put the dish in the oven and roast for
15 minutes. Reduce the heat to 170C and roast about for an hour, turning the meat from
time to time. Meat is done when the juices run clear. Remove the roast from the oven and
allow to cool. |
| Dress the beans and arugala leaves
with oil, salt and pepper. |
| cut the meat into thin slices and
serve, garnished with the salad. |
|
