- 1 piece of lamb short loin, bone-in and untrimmed (see note) (about 950gm)
- 8 thin slices of flat pancetta
- 6 stalks of rosemary, leaves removed and coarsely chopped
- ½ bunch of sage, coarsely chopped
- 4 gm dried porcini mushrooms, soaked in boiling water for 5 minutes, drained and coarsely chopped
- 2 tbsp olive oil
- 20 gm butter
- 1 onion, finely chopped
- 100 gm flat pancetta, cut into batons
- 350 gm podded peas (800gm unpodded)
- 125 ml white wine (½ cup)
- 250 ml chicken stock (1 cup)
- ½ bunch of round mint, leaves picked
- 1Open out the flap (apron) of the short loin flat on a work surface with the bone side closest to you. Place pancetta, overlapping slightly, along the apron and scatter herbs and porcini evenly over. Roll away from you to enclose filling and form a cylinder. Cut through the bone where the butcher has made an incision (see note) to create 4 large round chops. Secure each with a toothpick and tie a piece of kitchen string around to hold.
- 2Preheat oven to 200C. Heat a chargrill pan over high heat, brush lamb with oil and cook for 3-4 minutes on each side or until golden, then transfer to an oven tray and roast for 10-12 minutes for medium-rare.
- 3Meanwhile, for mint peas and pancetta, melt butter in a saucepan over medium heat, add onion and pancetta and cook for 5-6 minutes or until soft, add peas, stir to combine, then deglaze with wine. Add stock and cook for 5 minutes or until peas are soft. Add mint, stir to combine and serve with lamb.
The short loin is a primal cut taken from the hind section of the lamb where the rib section ends. Ask your butcher to cut partially through the bone at 4 even intervals. This will make it easier to roll.
Drink Suggestion: Coonawarra merlot. Drink suggestion by Max Allen