You may also like
Categories:
Mozzarella pine nuts sage vegetable lamb loins vine parsley red wine vinegar onion clove garlic baby potatoes
Viewed: 30 - Published at: 4 years agoIngredients
- 2 large mozzarella balls, finely torn
- 1/2 cup pine nuts, coarsely chopped
- 4 None sage leaves, center vein removed, shredded
- 1/2 cup vegetable or olive oil
- 2 None lamb loins (8 oz each)
- 6 None vine leaves, rinsed
- 1 cup loosely packed flat-leaf parsley leaves
- 1 tbsp red wine vinegar
- 1/2 None onion, finely chopped
- 1 clove garlic, crushed
- None None Roast baby potatoes, to serve
Method
- Preheat the oven to 425°F. Combine the mozzarella, pine nuts, sage and 1 tbsp of the oil in a bowl.
- Make a length-wise cut, part-way through, in each lamb loin and open out to sit flat. Cover with parchment paper or plastic wrap. Using the flat side of a meat mallet or the bottom of a skillet, pound the lamb to about 1/4 inch thick. Sprinkle each piece with half the mozzarella mixture. Roll up to form a log (tie with string if necessary).
- Heat 1 tbsp of the remaining oil in a medium skillet on medium heat. Add the lamb rolls, seam-side down, and cook, turning for 2 mins or until browned. Remove from the heat. Cool slightly (remove the string if used).
- Place 3 vine leaves, vein-side up and overlapping slightly, on a flat work surface. Top with a piece of lamb and roll to enclose. Trim the edges. Repeat with the remaining lamb and vine leaves.
- Place the lamb in a small roasting pan. Roast for 8 mins for medium or until cooked to desired doneness. Remove from the oven. Let stand, loosely covered with foil, 5 mins, then slice thickly.
- Process the parsley, vinegar, remaining 6 tbsp oil, onion and garlic until smooth. Season. Spoon the parsley sauce onto serving plates. Top with lamb. Serve with potato.
