Matua Recipe List Roasted Lamb Fillet


  • 55g prunes, pitted
  • 120ml Armagnac
  • 1 red capsicum
  • 10ml Pukara extra-virgin olive oil
  • ¼ tsp flaky salt
  • ½ iceberg lettuce
  • ½ savoy cabbage
  • 120g green peas (fresh or frozen)
  • 30g butter
  • ½ clove garlic, minced
  • 1 tsp white truffle oil
  • 300ml Madeira sauce (see Maderia Sauce Recipe below)
  • 6 x 180g portions lamb fillet
  • 12 slices Prosciutto di Parma
  • ¼ tsp flaky salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp Pukara extra-virgin olive oil
  • 175ml Simon Gault Home Cuisine chicken stock (add 1 tbsp of chicken stock concentrate to 175mls of hot water)

Madeira Sauce (400mls)

  • 300ml Madeira port
  • 300ml water
  • 2 tbsp Simon Gault Home
  • Cuisine beef stock
  • 4 tsp corn flour
  • 1 tbsp butter
  • Cracked pepper to taste




Madeira Sauce

Heat a sauce pan and pour in the Madeira port, bring to the boil and reduce by half. In a bowl mix the water with the beef stock concentrate and corn flour. Pour the water mixture into the pan and stir while bringing back to the boil, then whisk in the butter and remove from the heat and finish with the cracked pepper. Set aside until required.


Thinly slice the prunes and place in a saucepan with the Armagnac. Over a medium–high heat (take care if cooking on gas of the flame that may result), reduce by half to remove the strong alcohol flavour. Add the Madeira sauce to finish. Set aside until required.

Roasted Lamb

Preheat the oven to 200°C. Slice the capsicum in half from top to bottom and remove all seeds. Rub with olive oil and a little salt then place on an oven tray skin-side up. Roast for 12–15 minutes or until the skin begins to blister. Remove from the oven and place in a ziplock bag or a bowl and seal it with the lid or cling film. When cooled, remove the skin from the capsicum and slice the flesh from top to bottom, creating long strips. Cut the lamb fillets in half and place a strip of capsicum between the two halves. 


Lay a slice of prosciutto flat on a chopping board, taking care not to tear it. Place the lamb stack at one end and roll to encase it. Repeat to create rolled packages. Season each with the second measure of salt and the pepper. Heat the olive oil until simmering in a sauté pan, then add the rolls and seal. Transfer them to an oven dish and cook for 3 minutes on both sides or until an internal temperature of 55°C is reached. Remove from the oven and allow to rest in a warm place for 5 minutes

Braised Lettuce

Discard dark coloured outer leaves from the lettuce and cabbage. Separate the lettuce and 12 of the cabbage leaves and remove the central ribs. Keeping the lettuce and cabbage leaves separate, stack each and slice into long thin strips. In a large saucepan, reduce the chicken stock by half, add the cabbage and cook for 2 minutes. Add the butter, lettuce, peas and minced garlic. Stir to combine and coat with butter, then remove from the heat. This must be served immediately so timing is important. Taste and season.


Arrange the drained lettuce and peas in the centre of the plate.Slice the lamb in half on a 45° angle and place on top of the lettuce. Spoon the prune and Armagnac jus on and around the lamb, and drizzle truffle oil over the top.