Patagonian lamb adobo

1. 1

   Preheat the oven to 180C/355F/Gas 4.

2. 2

   Chop the soaked mushrooms and then mash to a paste with a pestle and mortar.

3. 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. 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. 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. 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. 7

   Remove the fillets from the oven and allow to rest in a warm place for 5-10 minutes.

8. 8

   To serve, slice the wrapped fillets on the diagonal and place onto warmed plates. Serve with mashed potatoes and root vegetables alongside.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.