20g/¾oz dried porcini mushrooms
2 x 225g/8oz lamb loin fillets
2 tsp red wine vinegar
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp chopped fresh rosemary
1 tbsp chopped fresh parsley
½ tsp dried oregano
½ tsp sugar
½ tsp salt, or to taste
½ tsp freshly ground black pepper
250g/9oz streaky bacon or pancetta
Preheat the oven to 180C/350F/Gas 4.
Soak the porcini mushrooms in hot water for 20 minutes, then chop, discarding the liquid.
Trim any sinew from the loin fillets and set aside.
Place the chopped porcini into a mini food processor with the remaining ingredients, except the lamb and bacon, and blend to form a paste.
Place half of the bacon rashers side by side on a chopping board to form a sheet. Place one lamb fillet over the rashers at one end, so it can be rolled up.
Spread half the paste evenly over the top of the fillet. Then roll the fillet, wrapping it up in the bacon sheet.
Repeat the process with the second fillet.
Place the two fillets in a roasting tin, making sure the rasher ends are tucked under the fillet.
Transfer to the oven and roast for 15 minutes for medium-rare meat, 20 minutes for medium and 25 minutes for well done. Remove from the oven and set aside to rest for 5-10 minutes.
Serve with mash and root vegetables.
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