Ingredients:
1 lamb loin roast, boned & rolled AGONIS RIDGE ORGANIC
1pkt eye bacon, sliced THE FARM HOUSE
2 eggs MARGARET RIVER FREE RANGE EGGS
4 thick slices bread (Wave) YALLINGUP WOOD FIRED BREAD
1 tablespoon milk HEIDI GOAT MILK
½ cup spelt plain flour
Method:
Pre heat oven to 190deg
Cut rind from bacon slices
Cut crusts off bread slices and blitz bread to fine breadcrumbs
Beat together eggs and milk
Cut the strings off the roast and slice the roast into eight medallions
Place one medallion in the centre of one bacon slice, fold bacon over medallion and secure with a toothpick
You will need three shallow dishes- 1 flour
1 eggs
1 breadcrumbs
Coat all medallions with flour, egg & breadcrumbs. Place on a baking tray lined with baking paper
Cook for 40 – 45 mins
Serve with a yoghurt mint dressing or a mushroom sauce and a salad
Very tasty