Sauce
8 dried apricot halves
1 red chilli, de-seeded
1 Tbsp Chelsea Soft Brown Sugar
1 Tbsp balsamic vinegar
2 Tbsp Chelsea Maple Flavoured Syrup
1 Tbsp apricot jam
1 Tbsp water
Juice of ½ lime
2 cups beef stock

Lamb
1 spring onion
Leaves from 2 large sprigs mint
Leaves from 1 rosemary sprig
Leaves from 4 sprigs thyme
Leaves from 2 large sprigs basil
2 large cloves garlic
4 tsp avocado oil
Generous pinch of Himalayan sea salt
Pinch of freshly-ground black pepper
400g boneless lamb loin or backstrap, trimmed of excess fat
10-12 rashers streaky bacon

To Serve
Handful mint leaves
Handful pomegranate seeds
6-8 broccolini stems, lightly blanched
Fresh sourdough bread

Sauce
Combine all ingredients and blend until pureed. This can be made up to 3 days in advance and refrigerated.

Lamb
Combine spring onion, mint, rosemary, thyme, basil, garlic, oil, salt and pepper and blitz to a paste. Spread paste along the inside of the lamb loin.

On a piece of cling film, lay strips of bacon vertically so they overlap. Place herb-laced lamb loin horizontally on the bacon slices, about 10cm up from the bottom end of the bacon (the part closest to you). Lift this smaller section of the bacon, and flip carefully so it falls just inside the lamb loin. Carefully roll the loin over the bacon, as if you were rolling sushi, using the cling film like a sushi mat.

Once lamb is completely encased in the bacon, keep rolling along the cling film, keeping the cling film taut, until you make a cling film sausage. Twist the cling film ends so your meat is tightly wrapped and refrigerate for at least 4 hours, preferably longer.

When ready to use, preheat oven to 180°C bake. Take lamb out of cling film and tie, using cooking twine, to hold meat together. Heat an ovenproof frying pan on high and sear meat to brown the bacon. Transfer frying pan to oven and roast for 15 minutes (for medium).

Remove lamb from the oven, transfer to a warmed platter and leave to rest, covered, for 10 minutes. Heat pan and cook off apricot sauce with the meat juices. Add more water if necessary and reduce to a sticky sauce.

Sprinkle lamb with pomegranate and mint, and serve with a little sauce, fresh seasonal greens and fresh sourdough bread.