These lamb rolls will impress friends and family at your next BBQ party. Mediterranean style mozzarella based filling packed with tasty ingredients such as marinated capsicums, prunes, coriander and pistachio is rolled in the thin and tender lamb schnitzels. Make sure you do some extras as they will disappear in a flash.
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.
