Rare lamb loin and fillet are rolled with bacon, basil, and duxelles in puff pastry. The slices are served on discs of turnip and potato gratin and sauced with reduced lamb stock. The bacon adds a smoky note -- and moisture -- to the lamb rolls.
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<a href="//commons.wikimedia.org/wiki/Category:Vimeo" title="Category:Vimeo">Vimeo</a>: <a rel="nofollow" class="external text" href="https://vimeo.com/141118948">Stuffed Loin of Lamb with Smoked Bacon, Basil, and Mushroom by Ned McFadden</a> (<a rel="nofollow" class="external text" href="//web.archive.org/web/*/https://vimeo.com/141118948"><span style="color:#9602fc">view archived source</span></a>)