Yields6 Servings
 12 lamb fillets flattened
 2 tbsp olive oil
 1 red onion finely chopped
 4 cloves garlic finely chopped
 1 tbsp fresh rosemary finely chopped
 6 very lean bacon rashers, finely chopped
 ½ tsp ground cinnamon
 1 tsp ground cumin
 10 pitted, prunes finely chopped
 2 tbsp pistachios finely chopped
 12 fresh rosemary sprigs
 salt and pepper to taste

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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