1 Mix together the lemon juice, olive oil and thyme and season with salt and ground black pepper. Pour over the meat and leave to marinate for around 2 hours in the fridge.
2 Mix together the peppers and dried tomatoes and season with salt and ground black pepper.
3 Pat the meat dry and place a line of the pepper-tomato filling on each piece. Roll up the meat, season with salt and ground black pepper and wrap in bacon. Fasten with kitchen twine.
4 Heat the oil in a pan and fry the meat on all sides. Deglaze with the stock and the wine, cover and braise on a medium heat for around 10 min.