Leftover lamb and mint rolls
Great value simple recipe to transform leftovers
Serves
2 - 4
Prep Time
10 mins
Cook Time
10 mins
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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ShareIngredients
200g Quality Mark lamb
leg steaks1 french stick bread
1 Tbsp Delmaine worcestershire sauce
1 garlic clove
finely diced1 Tbsp oil
2 Tbsp Delmaine mint jelly
125g cream cheesei
2 spring onions
topped and tailed to the end of the green, thinly sliced120g baby rocket
salt and pepper
to taste
Method
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.
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.
