Sunday, 16 October 2011

Lamb involtini

A quick break from the holiday recaps - I am back in Australia, but have a few holiday related posts to come.  In the meantime, I have been doing some cooking!

The other night I made one of the most delicious dinners that I think I have ever made (a big call, I know).

Please excuse the messy plating, the red wine reduction ran everywhere! I used feta (instead of mozzarella and anchovies) and asparagus.  The feta worked really well - it held its shape, but was lovely and all melted to bite into.

The preparation was pretty simple, cut the lamb, pound the lamb so it is really thin and then roll with the stuffing.

A gratuitous shot of the cross section of the involtini. 

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