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Roast Loin of Naracoorte Lamb with Salsa Verde Stuffing

For the Lamb:

500grams lamb loin (boned)

60grams fresh sour dough bread crumbs

4 Tablespoons salsa verde (green herbs, capers, cornichons, spring onions)

4 chopped white anchovies

40grams toasted pinenuts

½ egg yolk

2 tablespoons extra virgin olive oil

20grams pecorino

For the Sauce:

1 onion, skin on roughly chopped

½ carrot, skin roughly chopped

3 cloves garlic, skin on crushed with the side of a knife

10 parsley stalks

8 peppercorns

3 sprigs fresh thyme

1 bay leaf

¾ cup red wine

500ml beef or lamb stock

For the Gremolata:

Italian parsley leaves

lemon zest

garlic

salt

To prepare the lamb, mix all ingredients together except the lamb in a bowl. Mix well until all combined. Mixture should hold its shape when squeezed together. If too dry add a little more egg yolk. Lay the lamb loin flat on a bench skin side down. Form the stuffing into a log shape and lay at the base of the loin. Tightly roll and place seam down on the bench. Secure with cooking string, firmly but not too tight.
Heat a pan with a little olive oil until hot. Brown lamb on all sides. Transfer to a paper lined baking dish and roast at 180 degrees Celsius for approximately 25 minutes. Remove from the oven and cover the tray loosely with aluminium foil and rest for 15 minutes.
To make the sauce, fry all of the ingredients except the red wine and stock in a little olive oil over a medium heat until golden brown. Add the red wine and stock. Bring to the boil and then reduce then heat until only just bubbling. Cook for about 30 minutes or until reduced by half. Strain and then return the liquid to the pan and continue to cook until reduced by half. Whisk in a teaspoon of butter and keep warm until ready to serve.
To make the gremolata, simply chop the listed ingredients together until fine. You can use whatever quantities of lemon, parsley and garlic that you like but should be predominately parsley.
To serve, remove the string from the lamb and carve into 4 pieces. Serve with creamy mash, a drizzle of the sauce, a sprinkle of gremolata and a fresh salad.