Wash and scrub the potatoes, wrap them up in aluminium foil and bake till soft, approx. 35min.

Prepare lamb; keep the flesh flat with the palm of your hands and make an incision in the centre of the meat with the aid of a sharp knife. Season well with salt and pepper.

Whizz together the bread crumbs, pistachios, cream and parsley to obtain a smooth paste.

Push the obtained mixture into the lamb incision with the aid of a piping bag. 

Pre-heat a pan with olive oil and butter, rosemary and garlic cloves, seal the lamb and brown on all sides. Finish cooking in a hot oven, approx. 8 minutes for medium temperature. 

Caponata, cut vegetables into neat cubes, fry in hot vegetable oil together with the garlic and thyme. Season with salt and pepper. Grate and squeeze the lemon juice and add to the vegetables. Sprinkle with the sugar, mix in olives and capers. Dilute mixture with a small glass of water and simmer for a few minutes until mixture thickens slightly. 

Potato skins; cut the top of the potatoes and scoop out the flesh. Crush the potatoes with a fork, season with salt and pepper, mix in the goat’s cheese and the single cream. Fill the potato skins with the potato filling, put back in the oven, allowing to brown slightly.