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nation’s favourites
Bacon Rolls
Serves: 4
Preparation time: 5 minutes
Cooking time: 35 mins
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Ingredients
- 4 New Zealand lamb neck fillets - chilled, or thawed if frozen (see Hints and Tips)
- good pinch dried thyme
- 8 rashers streaky bacon, rindless
- 2 tsp. plain flour
- 284ml/½ pt carton fresh vegetable or lamb stock
- microwaveable mashed potatoes, and steamed broccoli or other microwaveable vegetables of your choice
Hints & Tips
Neck fillet is a fairly inexpensive cut, but it has a lot of flavour. Thin threads of fat running through keep the meat moist and juicy as it cooks.
Choose thin rashers of bacon to wrap around the lamb - it will be easier to brown.
If using frozen meat allow about 5 minutes per 450g/1 lb. for speedy thawing in the microwave.
Instructions
1. Preheat oven to 200°C/400°F/Gas Mark 6. Season each lamb fillet with pepper and sprinkle with thyme. Using the back of a round-bladed knife, stretch each bacon rasher. Wrap two rashers around each neck fillet (like a bandage), covering each one completely.
2. Transfer to a roasting tin and cook in oven for 30 minutes on a rack until lamb is cooked through and bacon is crispy.
3. Remove from oven and keep meat warm while you use the juices in the roasting tin to make the gravy. Put the roasting tin on hob over a medium heat. Add the flour and cook for a few minutes until browned. Remove from heat and slowly add stock. Return to heat, bring to the boil and allow to bubble 4-5 minutes until gravy as thickened. Season with pepper. To serve, cut each lamb fillet into four and serve with gravy, mashed potatoes and broccoli or other microwaveable vegetables.