Make sure you buy either best end or loin of lamb fillets, as these are very tender.
Serve this with parmesan mash and some buttered spinach in garlic and olive oil.

7 oz thinly sliced pancetta or smoked bacon (about 12 slices)

4 small sprigs of fresh rosemary

6 obest end or loin of lamb fillets

2 tbsp olive oil

2 celery sticks,roughly chopped

2 carrots,roughly chopped

1 shallot ,halved

2 garlic cloves,crushed

1 small re chilli,seeded and chopped

4 fl oz red wine

3/4 pint meat stock

1 tsp plain flour,mixed to a paste with 1 tsp soft butter

salt and freshly ground black pepper

1. Pre-heat the oven to 425 F. Lay out the pancetta or smoked bacon on a board  in groups of 3 strips at a 40-degree angle. Place a sprig of rosemary in the centre of each. Season the lamb fillets, and put them on top of the rosemary and tightly roll the pancetta around the meat.

2. Heat the oil in a large oven proof frying pan, and the vegetables,garlic and chili and saute for 5 minutes, stirring regularly. Move the vegetables to one side of the pan and add the meat parcels,seam-side down. Cook over high heat for 2 minutes,until browned all over,finishing seam-side down again.

3. Pour the wine over the meat, bring to the boil and simmer for 2 minutes. Add the stock and bring to the boil. Transfer the pan to the oven and cook for 12-15 minutes, until the lamb is tender but still pink in the centre.

4. Take the lamb out of the pan and keep warm. To

the gravy, put the vegetables and juices from the pan into a food processor and blend until smooth, then pass through a sieve.

5. Return the gravy to the pan over a low heat and whisk in the butter and flour mixture, stirring constantly. Boil for 1 minute, until slightly thickened. Serve the lamb with the Italian gravy.

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