Lamb and Eggplant Rolls
Refreshingly different side
10 - 12
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
lamb and eggplant rolls
600g Quality Mark lamb steaks
2 garlic cloves
crushed
1 tsp oregano
fresh or dried
¼ cup olive oil
2 eggplants
sliced ½ cm lengthways
2 courgettes
sliced ½ cm lengthways
1 red capsicum
roasted and peeled
150g ricotta cheese
2 tsp lemon zest
salt and pepper
to taste
1 cup basil leaves
Method
for the rolls
to assemble
1
Preheat a barbeque or grill pan to a medium heat.
2
Rub the lamb steaks with 1 teaspoon oil, garlic and ½ tsp oregano. Rub the eggplant and courgette slices with the remaining oil.
3
Cook the vegetables for 3 or 4 minutes each side until golden and cooked through. Cool on a tray.
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4
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.
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5
Slice the red pepper into ½ cm slices.
6
In a small bowl combine the ricotta, zest, ½ tsp oregano, salt and pepper to taste.
Nutrition Information per Serving (176g)
This nutrition analysis is based on 12 serves.
Energy
686kJ (164 kcal)
Protein
13.1g
Total Fat
10.4g
Saturated Fat
3.2g
Carbs
3.4g
Dietary Fibre
2.4g
Sodium
85.8mg
Iron
1.7mg
Zinc
2.1mg
Vitamin B12
0.7µg
