From Nourish by Simon Gault (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland)

This is a menu item from our Pravda restaurant in Wellington. The salty sweetness of the prosciutto wrapping subtly flavours the lamb and the roasted capsicum compliments the two meats perfectly.

55g prunes, pitted

120ml Armagnac

300ml Madeira jus *

jus

Thinly slice the prunes and place in a saucepan with the Armagnac. Over a medium-high heat (take care if cooking on gas of the flame that may result), reduce by half to remove the strong alcohol flavour. Add the Madeira jus to finish.

1 red capsicum

10ml Pukara extra-virgin olive oil

1/4 tsp flaky salt

6 x 180g portions lamb fillet

12 slices Prosciutto di Parma

1/4 tsp flaky salt

1/4 tsp freshly ground black pepper

1 tbsp Pukara extra-virgin olive oil

roasted lamb

preheat the oven to 200° Slice the capsicum in half from top to bottom and remove all seeds. Rub with olive oil and a little salt then place on an oven tray skin-side up. Roast for 12-15 minutes or until the skin begins to blister. Remove from the oven and place in a ziplock bag or a bowl and seal it with the lid or cling film. When cooled, remove the skin from the capsicum and slice the flesh from top to bottom, creating long strips. Cut the lamb fillets in half and place a strip of capsicum between the two halves. Lay a slice of prosciutto flat on a chopping board, taking care not to tear it. Place the lamb stack at one end and roll to encase it. Repeat to create rolled packages. Season each with the second measure of salt and pepper. heat the olive oil until shimmering in a saute pan, then add the rolls and seal. Transfer them to an oven dish and cook for 3 minutes on both sides or until an internal temperature of 55? is reached. Remove from the oven and allow to rest in a warm place for 5 minutes.

1/2 iceberg lettuce

1/2 savoy cabbage

175ml chicken stock

120g green peas (fresh or frozen)

30g butter

1/2 clove garlic, minced

braised lettuce

Discard dark coloured outer leaves from the lettuce and cabbage. Seperate the lettuce and 12 of the cabbage leaves and remove the central ribs. Keeping the lettuce and cabbage leaves seperate, stack each and slice into thin long strips. In a large saucepan, reduce the chicken stock by half, add the cabbage and cook for two minutes. Add the butter, lettuce, peas and minced garlic. Stir to combine and coat with butter, then remove from the heat. This must be served immedietely so timing is important. Taste and season.

1 tsp white truffle oil

assembly

Arrange the drained lettuce and peas in the centre of the plate. Slice the lamb in half on a 45 degree angle and place on top of the lettuce. Spoon the prune and Armagnac jus on and around the lamb, and drizzle truffle oil over the top.

SERVES 6

* Madeira jus

* 2kg beef bones with no fat (get your butcher to chop into small pieces)

* 50ml Pukara extra-virgin olive oil

* 1 large onion

* 1 large carrot

* 4 celery stalks

* 1 large leek

* 1 tbsp tomato paste

* 4 litres water

* small bunch parsley stalks

* 10 black peppercorns

* 400ml Madeira

* 1 tbsp redcurrant jelly

Preheat the oven to 200° Place the bones in a roasting tray and roast in the oven for about 40 minutes or until the bones are brown. Remove from the oven and drain off any fat. In a fry pan heat the oil until shimmering. Add the vegetables and saute for 4 minutes, then add the tomato paste. Remove the vegetables and place into a large stockpot with water. Add the bones, parsley and peppercorns. Bring to the boil, skim off any fat and simmer for 6 hours. The stock will evaporate, so after 1 hour add another 1/2 litre of hot water. Remove from the heat and strain. Place the the Madeira and redcurrant jelly in a clean saucepan, and bring to the boil. Add the stock and simmer until a silky smooth, almost gelatinous, sauce consistency is reached. Allow to cool. The sauce can be kpt in the refridgerator for 5 days, or can be frozen in zip lock bags.