Lamb and Spinach Loaf
- Serves:
- 8
- Preparation time:
- 20
- Cooking time:
- 1hr
Ingredients
- 225g/8oz streaky bacon rashers, rinds removed
- 500g/1 lb. New Zealand minced lamb
- 1 medium onion, grated
- 15ml/1 tbsp. tomato puree
- 50g/2oz fresh white breadcrumbs
- 350g/12oz fresh spinach
- 5ml/1 tsp. ground cumin
- 25g/1oz pine nuts
- salt and freshly ground black pepper
Method
1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Stretch the bacon rashers out with the blade of a knife then use them to line a 1kg/2lb-loaf tin.
3. Mix the lamb with the onion, tomato puree, breadcrumbs and plenty of seasoning.
4. Prepare and cook the spinach and mix with the cumin and pine nuts.
5. Divide the meat into three and spread a third over the base of the lined tin, arrange a layer of the spinach mix on top then repeat the layers again and end with the remaining meat.
6. Cover with foil and stand in a roasting tin. Cook the loaf for 1 hour.
7. Leave to cool then chill overnight before serving the loaf sliced with a salad.
Tips and hints
- Use frozen spinach when fresh is not available. Leave to thaw and drain well before adding to other ingredients.
- Pine nuts should be available at supermarket or delicatessens, if not, substitute with almonds.
