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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.


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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Angus Hughson

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 girl • 5y ago • Report
Looks great Philippa!
Posted by Philippa Wightman • 4y ago • Report
thanks Jackie, high praise indeed. Am very humbled.
Posted by jackicam • 4y ago • Report
Oh my god Philippa! This looks amazing! You are definitley a talented chef!
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