Lamb and Eggplant Rolls
Refreshingly different side
Serves
10 - 12
Prep Time
15 mins
Cook Time
20 mins
Relish these radical rolls, a modern mash-up masterpiece blending succulent and smoky notes. Ideal for an occasion, these rolls promise a flurry of flavours, elegantly presented to impress and satisfy the most discerning palates.
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ShareIngredients
600g Quality Mark lamb steaks
2 garlic cloves
crushed1 tsp oregano
fresh or dried¼ cup olive oil
2 eggplants
sliced ½ cm lengthways2 courgettes
sliced ½ cm lengthways1 red capsicum
roasted and peeled150g ricotta cheese
2 tsp lemon zest
salt and pepper
to taste1 cup basil leaves
Method
Preheat a barbeque or grill pan to a medium heat.
Rub the lamb steaks with 1 teaspoon oil, garlic and ½ tsp oregano. Rub the eggplant and courgette slices with the remaining oil.
Cook the vegetables for 3 or 4 minutes each side until golden and cooked through. Cool on a tray.
Place the lamb onto the barbeque cooking for 4 minutes on each side. Depending on the thickness they may need a little longer. Remove and rest.
Slice the red pepper into ½ cm slices.
In a small bowl combine the ricotta, zest, ½ tsp oregano, salt and pepper to taste.
Place the eggplant onto a clean bench. Spread with a teaspoon of ricotta. Top with a piece of courgette. Place 2 slices of pepper across the centre. Add two basil leaves.
Slice the lamb thinly and place one or two pieces on the basil leaves. Roll the eggplant from one end. Place the rolls onto a platter ready to serve.
Nutrition Information per Serving (176g)
This nutrition analysis is based on 12 serves.
