Saddle of lamb stuffed with Agen prunes and rosemary from A Table in the Tarn: Living, Eating and Co

Ingredients

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 1 clove of garlic, crushed
• 8 pitted prunes, preferably pruneaux d’Agen, roughly chopped
• 1 tbsp chopped rosemary (or mint)
• 1 saddle of lamb, bones removed and set aside
• onion, sliced
• glass of red wine
• carrot, sliced
• 2 bay leaves
• head of garlic, kept whole, papery outside removed, top cut off horizontally
• squeeze of lemon, to finish