Leftover lamb and mint rolls

Great value simple recipe to transform leftovers

2 - 4

Serves

10 mins

Prep Time

10 mins

Cook Time

Recipe author

Delmaine

Enjoy the classic Kiwi combination of lamb and mint with our delicious lamb rolls, best served hot from the pan. This delightful twist on an old favourite offers a fresh and tasty culinary experience, perfect for any meal.

This recipe is courtesy of Delmaine.

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National Lamb Day,

Everyday,

Lamb,

Under 30 Minutes

Ingredients

lamb and mint rolls

200g Quality Mark lamb

leg steaks

1 french stick bread

1 Tbsp Delmaine worcestershire sauce

1 garlic clove

finely diced

1 Tbsp oil

2 Tbsp Delmaine mint jelly

125g cream cheese

2 spring onions

topped and tailed to the end of the green, thinly sliced

120g baby rocket

salt and pepper

to taste

Method

for the rolls

Preheat a frying pan on a high heat, add a small amount of oil and fry the garlic for a minute. Toss lamb steaks in oil and Worcestershire and add to the pan. Season in pan with salt and pepper and cook for three minutes on each side turning once only. Remove from heat and set aside to rest.

Start Timer

Slice French stick in half and then split along the length and spread apart. On one side of each half spread cream cheese evenly along length of bread. Repeat with mint jelly on other side.

Slice lamb steak into strips and place on cream cheese side of bread. Top evenly with spring onions and rocket.

Fold bread back together and cut in half, then half again for four equal sized rolls.

Nutrition Information per Serving (212g)

This nutrition analysis is based on 4 serves.

Energy

1900kJ (454 kcal)

Protein

20.1g

Total Fat

20.4g

Saturated Fat

9.1g