• Cooking Time:
  • Servings:
  • Preparation Time:



  • 20g/¾oz dried porcini mushrooms, soaked
  • 2 tsp red wine vinegar
  • 1 onion, very finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp finely chopped fresh rosemary
  • 1 tbsp finely chopped flatleaf parsley
  • ½ tsp dried oregano
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 250g/9oz thin streaky bacon or pancetta
  • 2 lamb loin fillets, trimmed


  • To serve
  • mashed potatoes
  • roasted root vegetables (such as carrots, parsnips or swede)
  • Method
  • 1. Preheat the oven to 180C/355F/Gas 4.
  • 2. Chop the soaked mushrooms and then mash to a paste with a pestle and mortar.
  • 3. Place the mashed mushrooms, vinegar, onion, garlic, rosemary, parsley, oregano, sugar, salt and freshly ground black pepper into a blender and blitz to a paste.
  • 4. Place the bacon rashers together, side by side, onto a chopping board to form two sheets. Place a lamb fillet at the rasher ends of each sheet, ready to roll up.
  • 5. Spread the paste mixture evenly over the top of each lamb fillet, then roll up each fillet like a cigar, wrapping them up in the bacon sheets, to form a roll.
  • 6. Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet on the bottom of the tin. Transfer to the oven and roast for 15-25 minutes, depending how rare or well done you like your lamb.
  • 7. Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes.
  • 8. To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside.
  • by Simon King

Categories: Lamb/Sheep  Main Dish 
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