Stuffed Lamb Fillet

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 250 g lamb mince
• 50 g red onions or 1/2 red onion, finely chopped
• 1 garlic clove
• 75 g prunes, finely chopped
• 75 g dried apricots, finely chopped
• 1 tablespoon light soy sauce
• 1 tablespoon ketchup
• 50 g whole wheat breadcrumbs
• 1 egg, whisked
• 1 tablespoon dried parsley
• 600 g outdoor bred british lamb fillets
• 200 g free-range chicken breasts or 1 large free-range chicken breast
• 100 g pate (a smooth pate like brussels)
• 100 g mushrooms (chestnut, very finely chopped)
• 50 g red onions or 1/2 red onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons extra virgin olive oil
• 200 g streaky bacon or 10 slices streaky bacon

Recipe

• 1 preparation.
• 2 combine all lamb stuffing ingredients in a bowl and mix thoroughly by hand.
• 3 refrigerate for at least 1 hour.
• 4 gently fry the onions, mushroom and garlic in the olive oil. leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
• 5 take the lamb fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet – 1/3 of the way down. the fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
• 6 turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. the fillet should now be 3 times its original width – top third to one side and middle third to the other.
• 7 using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
• 8 set the mushroom mixture to one side to cool. it may be worth leaving in a sieve for the excess juices to drain.
• 9 assembly.
• 10 lay the streaky bacon out across a chopping board in rows. spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. you need to have enough rashers that side by side they are wider than your lamb fillet is long. they also need to be significantly longer than the potential circumference of your lamb fillet roulade as they will be holding it in shape during cooking.
• 11 lay the double-butterflied lamb fillet out across the bacon.
• 12 spread the pate evenly across the lamb.
• 13 spread the mushroom mixture across the pate.
• 14 place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the lamb, spread the chicken with the back of a knife to thin & broaden each slice).
• 15 spread the lamb stuffing evenly across the chicken.
• 16 roll up the lamb fillet, placing join-side down onto the middle of the bacon rashers.
• 17 fold the bacon rashers over the top of the back of the lamb fillet ensuring all of the lamb fillet is covered by bacon.
• 18 sprinkle with freshly ground black pepper.
• 19 cooking.
• 20 place on a baking tray and cook in a pre-heated oven (200c / 180c fan) for 40 minutes or until cooked through and bacon browning.
• 21 remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
• 22 carve.
• 23 serve with:.
• 24 steamed savoy cabbage sprinkled with caraway seeds. when cooked, toss in a knob of butter and a small turn of black pepper.
• 25 carrots, quartered lengthways and roasted in butter, basil & lemon juice (optional: small amount of extra virgin olive oil).
• 26 special mash.
• 27 gravy from meat juices, home-made chicken stock and veg water with a little cornflour.