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Preheat the oven to 70C. Finely chop the herbs, peel the garlic and also finely chop, zest a quarter of the lemon, cut a slice out of the red pepper and finely dice.
Open the tin of prunes and remove from the syrup and squeeze out the stones.
If you buy the lamb rolled and tied then remove the string and unroll. Lay on a cutting board skin side up. Take a sharp knife and score the skin diagonally left to right then repeat right to left.
Turn the breast over and trim the breast to a neat oblong shape. Fine mince or chop this trim.
Season the lamb well with salt and pepper and spread the stoned prunes over the breast.
Next place the minced lamb down the centre and sprinkle with the chopped herbs. Place the chopped peppers down one side and the chopped onions down the other side. Now season with salt and pepper and sprinkle with finely chopped garlic and lemon zest.
Roll up the lamb tightly and tie with string. Place in a roasting tray rub the lamb with a sliced garlic bulb. Season again and splash on some oil but not too much.
Place the joint in the oven and cook for six hours. During the last 45 minutes raise the temperature to 200C to brown the meat.
Make a jus or gravy from the pan juices and thicken with cornflour and red wine. Sharpen up the sauce with a dash of balsamic vinegar.
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