ANGELLO ALLA MONSY

Preparation Time 20 – 30 minutes
Cooking Time 15 – 20 minutes

Ingredients
80g Thin sliced Pancetta or not Salted Bacon
200/250g Loin of Lamb
3 Mixed peppers (red, green, yellow)
5g Butter
Half shot of Brandy
Half Shot of Port
A spoon of Mushrooms with Black Truffle sauce
A dash of Demi – Glace
1 Courgette
Olive Oil
Salt & Pepper

Preparation

1. Cut the Peppers in half put in an oven proof dish with the desert spoon of olive oil, pinch of salt and pepper and bake for 15 minutes.
2. Take the Loin of Lamb, slice through the top and flatten out the whole joint.
3. Take the Peppers out of the oven, slice them into small strips.
4. Put the Pepper strips into the Loin of Lamb
5. Then roll the Loin of Lamb with the peppers inside very tightly
6. Wrap the slices of Pancetta or Bacon around the Loin of Lamb
7. Put into an oven proof dish and bake the Loin of Lamb for 15 – 20 minutes at 250 C
8. Put the Butter into a saucepan and melt slowly
9. After 1 minute add the Brandy, Port and Mushrooms with Black Truffle Sauce
10. When reduced add the dash of Demi – Glace
11. Take frying pan put in a ¼ teaspoon of Olive Oil and fry the Courgette lightly
12. Take the Loin of Lamb from the oven when cooked and slice into Medallions
13. Take the fried Courgettes slice long ways, display on the plate
14. Place Lamb medallions across the plate and drizzle the sauce over the lamb

Delicious served with Roast Potatoes and Seasonal Vegetables
                         
BUON APPETITO