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


  • 2 lamb backstraps

  • baby spinach leaves

  • approx 200g fetta

  • approx 1 whole oven roasted capsicum, skin & seeds removed

  • 4 cloves garlic, roasted

  • 8-16 finely sliced lengths of prosciutto or parma - wide enough to wrap around and enclose the lamb & filling*

  • salt & pepper


  • 1.

    Using a filleting knife, score through the centre of the fillet, then butterfly the sides so that instead of a thick backstrap, you are left with a pocket into which the stuffing can be placed.

  • 2.

    Line the inside of the 'pocket' with baby spinach leaves

  • 3.

    Place fetta in the centre of the backstrap & add strips of capsicum.

  • 4.

    Squeeze out the flesh of each garlic clove & smear over capsicum.

  • 5.

    Bring the outer edges of the lamb together. Season with salt & pepper.

  • 6.

    Usually my deli slices the prosciutto/parma and lays it overlapping onto sheets, with four or five (depending on their size) on each sheet.

  • 7.

    I place one sheet of the ham (ham side facing the top of the backstrap) over the lamb then invert and wrap the ham around the back of the lamb. Secure each backstrap by tying up with cooking string.

  • 8.

    Preheat oven to 175DegC

  • 9.

    Pan fry the backstraps until browned on all sides then place backstraps, uncut side down, into a baking dish drizzled with a little olive oil.

  • 10.

    Cook for 20 minutes then turn backstraps & continue cooking for a further 10 minutes.

  • 11.

    I served it with a sauce made as follows:

  • 12.

    1 cup chicken stock, ½ cup passata, 2 cloves garlic crushed,

  • 13.

    Saute garlic until soft, add passata & bring to a simmer. add stock and allow to reduce to half. If sauce still too thin, blend cornflour with a little water and gradually stir into the sauce until desired thickness is achieved.

  • 14.

    During the cooking of the backstraps I also drained off any liquid and added it to the sauce.


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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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!