Oven-Baked Lamb with Prunes Recipe by Jamie Smith

Ingredients

• Potato 60 oz
• Lemon 3 pieces
• Rosemary 10 sprigs
• Prunes 10 pieces
• Lamb Neck Fillet 5 lbs
• Anchovies 4 pieces
• Garlic 3 cloves
• Bacon 10 pieces
• Olive Oil to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Boil the potatoes in salted boiling water for 10–12 minutes, until they are just slightly tender.

Step 2

Drain the water and transfer the potatoes to a large baking dish (making sure there is enough space for the meat). Slightly crush the potatoes with the convex side of a spoon so they crack but do not flatten. Add the halved lemons, 5 sprigs of rosemary, and season with salt and pepper.

Step 3

Using the sharp tip of a knife, make 10 incisions all over the lamb leg, with the knife entering the meat at a slight angle. The depth of the incisions should be about 4 cm, and then you can gently widen them with your fingers.

Step 4

Tear the anchovies into two or three pieces by hand. Cut the remaining rosemary sprigs into three pieces. Slice the garlic into rounds. Using the tip of a knife, gently open the cuts in the prunes to create pockets, then stuff each pocket with a piece of rosemary, an anchovy, and a slice of garlic. Wrap each stuffed prune with a strip of bacon.

Step 5

Insert the prepared plums into the "pockets" in the meat, making sure to push them in deep enough so they don't fall out during cooking.

Step 6

Place the lamb on top of the potatoes, drizzle olive oil all over, and season with salt and pepper.

Step 7

Bake in a preheated oven at 355°F for 1 hour and 45 minutes, basting with the resulting juices until a dark brown crust forms. Keep an eye on the rosemary sprigs sticking out of the lamb: if they start to burn, drizzle them with oil and push them deeper into the "pockets". Let it rest for 10 minutes, then serve.