Lamb Scalopine With Feta And Pine Nuts

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 550 g lamb fillets (just over 171/2 ounces) or 550 g lamb schnitzels (just over 171/2 ounces)
• 1 cup fresh breadcrumb
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh herbs, a mixture of basil, oregano, marjoram, thyme, mint or 1/4 cup flat leaf parsley
• 3 garlic cloves, minced
• 1 lemon, finely grated zest only
• 1/4 cup pine nuts, toasted roughly chopped
• 2 tablespoons olive oil
• sea salt, to taste
• fresh ground black pepper, to taste
• kitchen string, for assembling
• 2 teaspoons dijon mustard
• 100 g firm feta (approximately 31/2 ounces)

Recipe

• 1 cut the lamb in 2 cm/3/4 inch slices, place cut side down between 2 sheets of plastic wrap and gently pound to 1/2cm/1/4 inch thick slices; you will have about 8 slices.
• 2 stuffing: combine the breadcrumbs, parmesan cheese, selected herbs, lemon zest, garlic and pine nuts in a bowl; add the olive oil and stir with a forkuntil they are well-combined and season to taste with the salt and pepper.
• 3 assembling: lay the lamb slices on the bench and spread with the dijon mustard; divide the breadcrumb mixture evenly between the slices of lamb, pressing in onto each piece lightly; cut the feta into long slices and lay one on each piece of lamb; roll up each piece of lamb and secure it with kitchen string. refrigerate if not cooking immediately.
• 4 cooking: preheat the bbq, brush the lamb rolls with olive oil and season; grill over a medium heat, turning to cook on all sides, for a total of about 6-8 minutes. cooking time will depend on the thickness of the rolls. remove the rolls to a plate and cover loosely and rest for about 5 minutes before serving them.
• 5 serving: snip off the string and cut the rolls in half on the diagonal; transfer to a serving platter and serve with a thinly sliced raw fennel, rocket, orange and roasted almond salad; or your choice of salad.