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.