3 garlic cloves, crushed
20g/¾oz dried porcini mushrooms, soaked
1 onion, very finely chopped
1 tbsp finely chopped flatleaf parsley
roasted root vegetables (such as carrots, parsnips or swede)
1 tsp finely chopped fresh rosemary
½ tsp freshly ground black pepper
½ tsp dried oregano
2 tsp red wine vinegar
½ tsp salt
½ tsp sugar
2 lamb loin fillets, trimmed
250g/9oz thin streaky bacon or pancetta