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Lamb Backstraps stuffed w/ spinach, fetta, roasted capsicum & wrapped in prosciutto

Tender lamb backstraps filleted & stuffed with baby spinach leaves, Greek fetta, oven roasted capsicum, wrapped in proscuito (or parma) then roasted.

Lamb Backstraps stuffed w/ spinach, fetta, roasted capsicum & wrapped in prosciutto

Notes

Oven roasted capsicum: wash and thoroughly dry the capsicum then liberally smear with olive oil. Place into a baking dish and bake at 200DegC until skin blackens, turning two or three times during cooking.
Once soft, place hot capsicums into a plastic bag and seal the bag. Once cool the skin will be easily removed.
Oven roasted garlic - place whole head of garlic into 200DegC oven and roast for approx 20-30 minutes. Once cooled, removed each clove and squeeze each clove at the tip which will pop the stalk end & out comes the garlic.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Backstraps stuffed w/ spinach, fetta, roasted capsicum & wrapped in prosciutto.

 
 

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Posted by hungry girlReport
Looks great Philippa!
Posted by Philippa WightmanReport
thanks Jackie, high praise indeed. Am very humbled.
Posted by jackicamReport
Oh my god Philippa! This looks amazing! You are definitley a talented chef!