Lamb with Basil

1 boned out loin of lamb with flap still attached
1 small onion, quartered
1 clove garlic
2 tablespoons brandy
1/2 cup walnuts
1/2 cup basil leaves
salt and freshly ground pepper

With a sharp knife trim off as much meat from the flap as possible. Remove approximately half the flap from the lamb, leaving behind enough to wrap round and enclose stuffing. Place the trimmed meat in a food processor and mince, gradually adding the remaining ingredients to form a stuffing of coarse sausage consistency. Spoon this along the length of the loin then enclose with the flap, securing with toothpicks and string. Preheat the oven to 180C and roast on a rack in a shallow pan for 45 minutes. Allow to sit for 10 minutes before carving.