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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


 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



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