Serves four people


800g saddle of lamb, cut into 4 even pieces
6-7 slices of pancetta *
1 tbsp Verdepic *
180g fresh asparagus
1 tbsp extra virgin olive oil *
100ml red wine
50g butter
salt & pepper







1. Preheat the oven to 200ºC. Heat a frying pan and quickly fry the lamb long enough to seal the meat. Season with salt & pepper

2. Lay they strips of pancetta onto a large piece of cling film, so each piece is slightly overlapping, then spread the Verdepic onto the centre, leaving a 2cm border all around.

3. Place the meat to one end of the pancetta and roll up, using the cling film to roll the pancetta over. Be careful not to roll the cling film up with the meat, but just around it and twist the ends. Put into the fridge for 30 minutes.

4. Take the lamb out of the fridge, remove the cling film and put onto a baking tray and into the oven for 10-15 about minutes. The lamb should still be slightly pink in the middle.

5. In the meantime, heat a griddle pan and cook the asparagus for about 5 minutes, depending on their size. Dress with the extra virgin olive oil and season with salt & pepper.

6. When the lamb is cooked, pour any juices into a saucepan, add 100ml water and the red wine. Season with salt & pepper, add the butter and cook over a high flame until the sauce has reduced by half.

7. Cut each piece of lamb into 3 pieces, pour over the sauce and serve with the grilled asparagus.




* These products are available from www.deliziosodeli.co.uk