2017-08-21
Melting Mediterranean Lamb Rolls
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Melting Mediterranean Lamb Rolls

(2 ratings - rate this recipe)
The flavours rolled within these melting Mediterranean lamb rolls will be sure to wow your guests.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Lamb rolls

  • 12 Quality Mark lamb schnitzels (or use 6-7 beef )
  • 150g piece of mozzarella, sliced
  • 1-2 marinated red capsicums, sliced
  • 1 red onion, finely sliced
  • ¾ cup pistachio nuts, roughly chopped
  • ¾ cup prunes, halved
  • 1 cup fresh coriander leaves
  • Zest of 2 lemons
  • 1 tablespoon ground cumin

To serve

  • Chopped fresh coriander
  • Juice of one lemon

Method

Lamb

Lay a schnitzel out on a clean chopping board. If you are using beef schnitzels, you may want to cut them in half so you have two pieces to roll up. If your schnitzels are quite thick, bang them out thinner with a rolling pin or meat mallet to make them larger – the thinner they are the better, as you have more area for rolling. Near one edge of a piece of schnitzel, place a slice of cheese, a slice of capsicum, a few pieces of onion, a few pistachios, half a prune, a few coriander leaves, a sprinkle of lemon zest and a pinch of cumin. Season with salt and pepper and roll up carefully. Secure the roll with a toothpick or bamboo skewer by threading it through the meat a couple of times where it joins. Repeat for the remainder of the schnitzels. Brush the rolls all over with a little oil and season with salt and pepper as required. Place on a hot BBQ grill or in a frying pan on a high heat, turning every couple of minutes to brown evenly. It will take about 10 minutes for the lamb or beef rolls to cook through.

To serve

Remove from the heat, sprinkle with fresh coriander, a squeeze of lemon and a dash of oil. I’d serve these with garlic pita breads and a fresh green salad.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 185g
Energy kJ (kcal) 1451 (346)
Protein (g) 33.2
Fat (g) 19.1
Saturated (g)
6.3
Carbohydrate (g) 9.4
Sugars (g)
8.5
Sodium (mg) 189
Iron (mg) 4.1
Zinc (mg) 6.2
Vitamin B12 (ug) 2.1
Vitamin D (ug) 0.50
Selenium (ug) 5.8

A perfect canape option when entertaining guest which will provide a kick of iron and zinc or served with a side of salad, this dish makes a nourishing option for a summer evening.
  • The meat will shrink when it cooks and pull everything together, so don’t worry if the rolls seem a little fragile. A little bit of filling sticking out the ends adds to the charm.
  • Make sure your BBQ grill or pan is very hot before you place the rolls on to avoid stewing the meat.
  • Soak the skewers in water for 5 minutes before barbecuing to prevent them burning.
  • If you want to try something a little special, you can add chopped marinated artichoke hearts or olives into the mix.

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Comments & Reviews

There are: 2 reviews, with an average rating of 4.0 out of 5
this is one of the best "nibble" plates I have made ! Thanks. It is now in the keeper recipe book.
Posted by Karene Parlane 2014-08-18 13:42:35
Excellent recipe
Posted by Krishanie Lawrence 2014-08-18 13:42:04
 

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