150g trimmed lamb fillet
75g black pudding broken down to a paste
12g pigs' caul soaked
100g potatoes sliced thin
25g Italian pancetta
2fl oz olive oil
½ clove garlic (crushed)
25g mixed sliced peppers
25g aubergines sliced
25g turnips batons
25g fennel sliced
1 shallot cut into three
½ sprig of thyme trimmed off the stalk
Lay out caul and spread with black pudding.
Seal lamb fillet for one to two minutes Place lamb on black pudding season lightly and roll up.
Roast for eight to 10 minutes in a hot oven. Keep pink.
Roast vegetables in a little olive oil with crushed garlic for 15-20 minutes. Season lightly and add thyme.
Sauté potatoes with pancetta in olive oil. Season lightly.
To assemble arrange potatoes in centre of plate. Cut lamb at an angle and place on top of potatoes. Arrange vegetables around potatoes.
Serve lamb jus with this dish.