LAMB FILLETS STUFFED WITH BACON AND PRUNES
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
1
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
