Stuffed Lamb with Prunes
Cut the lamb from the long side without cutting through. Season with salt and pepper. Peel garlic and press through a garlic press. Rub the cut side of the meat with the garlic. Cut prunes in half. Place prunes, lemon zest and a few sprigs of thyme on the meat. Fold meat over the filling and secure with lightly oiled wooden skewers.
Peel onion and dice. Heat the olive oil and cook the meat briefly on both sides. Add the onions and the remaining thyme and saute. Deglaze pan drippings with vermouth and lamb stock. Cover and cook 5 minutes. Remove the meat from the stock and keep warm.
Stir creme fraiche into the sauce and simmer until thickened. Season sauce with salt and pepper. Remove skewers from the meat and cut the meat into slices. Serve with the sauce. Serve with asparagus and potatoes.