Recipe

Vine-wrapped lamb with bocconcini

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Vine-wrapped lamb with bocconcini
  • 2 large bocconcini, finely torn
  • 1/2 cup coarsely chopped pine nuts
  • 4 sage leaves, centre vein removed, shredded
  • 1/2 cup vegetable or olive oil
  • 2 250g lamb backstraps
  • 6 vine leaves, rinsed
  • 1 cup loosely packed flat-leaf parsley leaves
  • 1 tablespoon red wine vinegar
  • 1/2 brown onion, finely chopped
  • 1 clove garlic, crushed
  • roast chat (baby) potatoes, to serve

Method

Vine-wrapped lamb with bocconcini
  • 1
    Preheat oven to 220°C (200°C fan-forced). Combine bocconcini, pine nuts, sage and 1 tablespoon of the oil in a bowl.
  • 2
    Make a length-wise cut, part-way through, in each backstrap; open out to sit flat. Cover with baking paper or plastic food wrap. Using flat side of a meat mallet or base of a frying pan, pound lamb to about 5mm thick. Sprinkle one piece with half bocconcini mixture. Roll up to form a log (tie with string if necessary).
  • 3
    Heat 1 tablespoon of the remaining oil in a frying pan over moderate heat. Add lamb, seam-side down; cook, turning for 2 minutes or until browned. Remove from heat. Cool slightly (remove string if used).
  • 4
    Place 3 vine leaves, vein-side up and overlapping slightly, on a flat work surface. Top with a piece of lamb; roll to enclose. Trim edges. Repeat with remaining lamb and vine leaves.
  • 5
    Place lamb in a small roasting pan. Cook for 8 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil; rest for 5 minutes. Slice.
  • 6
    Process parsley, vinegar, remaining oil, onion and garlic until smooth. Season. Spoon parsley sauce onto serving plates. Top with lamb. Serve with potato.

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