
heat oil in a pan, add onion, garlic and rosemary and cook on low heat for about 5 minutes until onion is soft but not brown
add bacon and spices and cook for a further 2 minutes
remove pan from fire and add the prunes and pistachios and salt and pepper to taste
allow to cool
spread lamb fillets on a work surface and divide the filling between them
roll up tightly and secure with a rosemary sprig
heat 1 tablespoon of oil in a frying pan and fry the lamb rolls until brown all over; lift out on to a plate and keep warm
add 4 tablespoons of red wine to pan juices and 3 bay leaves
scrape the bottom of the pan and simmer for 3 minutes
pour gravy over rolls
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