1 cup of white wine
1 cup of beef broth (optional, use half of a bouillon cube dissolved)
1 tablespoon of salt
1.1 kg of lamb
1/4 teaspoon of black pepper
Filling
11/3 cups of dried prune without pits and seeds chopped
5 slices of bacon (75g) cut into small pieces
3 medium dates pitted and chopped
Sauce
1/2 cup of beef broth (optional, use a quarter of a bouillon cube dissolved)
1 tablespoon of all-purpose flour
1 cup of white wine
1 cup of beef broth (optional, use half of a bouillon cube dissolved)
1 tablespoon of salt
1.1 kg of lamb
1/4 teaspoon of black pepper
Filling
11/3 cups of dried prune without pits and seeds chopped
5 slices of bacon (75g) cut into small pieces
3 medium dates pitted and chopped
Sauce
1/2 cup of beef broth (optional, use a quarter of a bouillon cube dissolved)
1 tablespoon of all-purpose flour
Cut the lamb in half lengthwise without separating the parts
Season with salt and black pepper
Filling
Cook the bacon in high heat
Add the dates and prunes and simmer, stirring for 1 minute
Assembly
Preheat the oven to medium temperature
Distribute the filling over the lamb, leaving a 3 cm border
Roll up the meat, tie with kitchen twine and place it in the baking dish
Brush with wine and broth
Cover with aluminum foil
Bake for 50 minutes
Remove the foil, flip and bake for another 45 minutes or until golden brown
Remove from the baking dish
Sauce
Dissolve the flour in beef broth
Pour into the baking dish
Cook over low heat, stirring until thickened
Cut the lamb into slices, brush with sauce and serve immediately.
