Patagonian Lamb Adobo

Lamb fillets coated in a porcini mushroom herb paste, wrapped in bacon, roasted, and served with mashed potatoes and vegetables.

Lamb Bacon Main Course Gluten Free Roast Adobo

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

11.3g

per serving

45.1 g total

Fat

29.6g

per serving

118.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Sugar

CondimentsSauces

tsp

Red Wine Vinegar

Meat

250

Streaky Bacon

thin or pancetta

piece

Lamb Loin Fillet

trimmed

NutsSeeds

clove

Garlic

crushed

tsp

Rosemary

freshly chopped

tbsp

Flat leaf Parsley

finely chopped

0.5

tsp

Oregano

dried

0.5

tsp

Salt

to taste

0.5

tsp

Black Pepper

freshly ground, to taste

Vegetables

Porcini Mushroom

dried, soaked

piece

Onion

very finely chopped

portion

Mashed Potato

for serving

portion

Root Vegetables

roasted, for serving

Method

Blitz the mushroom paste, vinegar, onion, garlic, herbs, sugar, salt, and pepper in a blender.

Lay bacon rashers side by side to form two sheets and place a lamb fillet on each center.

Preheat the oven to 180°C.

Spread the paste over the lamb and roll each fillet tightly inside the bacon sheets.

Place fillets in a roasting tin and roast for 15 to 25 minutes depending on preference.

Remove lamb from the oven and rest in a warm place for 10 minutes.

Slice the lamb on a diagonal and serve with mashed potatoes and roasted vegetables.

Chop the soaked mushrooms and mash them to a paste using a pestle and mortar.