Ingredients

2 racks of lamb, deboned, fat removed

Brown sauce made with lamb stock from bones (recipe below)

1/4 cup olive oil

1 tsp. fresh thyme, chopped

4 slices prosciutto, 1 tbsp butter

2 tbsp chopped shallots and 1 garlic clove, sliced

7 oz. fresh spinach, washed,

salt and pepper, 2 sheets phyllo pastry

2 tbsp butter, melted

8oz Potatoes (peeled, thinly sliced)

2 tbsp vegetable oil

8 cherry tomoatoes,

4 thyme leaves

Method

To make stock, place bones under broiler, turn to brown on all sides.

Place browned bones in sauce pan, cover with cold water, simmer for two hours.

In frying pan, heat oil and saute loins on medium-high heat to brown on all sides, but ensure meat is rare inside.

Sprinkle with thyme, salt and pepper.

Roll prosciutto around loins, set aside.

Cooks Comments and Tips

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