Ingredients:

4 x 100g lamb backstrap fillets
12 slices prosciutto, rind removed
1 tblspn olive oil
1 tblspn sun-dried tomato paste
1/2 cup red wine
250ml beef stock
6 sheets filo pastry
50g butter, melted
2 cups frozen peas
2 tblspns thickened cream

Serves: 4

Method:

Preheat oven to 190°C.

Season lamb fillets with salt and pepper. Wrap each piece of lamb with 3 slices of prosciutto. Heat oil in a frying pan over high heat. Add lamb fillets and seal for 1-2 minutes each side. Transfer lamb to a plate and set aside to cool. Add tomato paste, wine and stock to pan and cook over high heat until reduced by half. Season and set aside.

Cut each sheet of filo in half so that you have 12 sheets. Brush 1 sheet with melted butter, then repeat with two more sheets so you have 3 layers. Place a lamb fillet on the bottom edge of the buttered filo, fold in the ends then roll up to form a parcel.

Place on a greased baking tray. Repeat with the remaining pastry and lamb. Brush each roll well with butter, then sprinkle with parmesan. Bake in the oven for 15 minutes until the pastry is golden.

Meanwhile, place peas in a saucepan of boiling salted water and cook for 5 minutes. Drain and place in a food processor with the cream. Season well with salt and pepper, then process until a smooth puree.

Reheat sauce and slice filo parcels. Divide the pea puree between serving plates, top with a filo parcel and drizzle around with sauce.

Contributor: Cam