Mediterranean Lamb Rolls
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Mediterranean Lamb Rolls
Recipe by Louis Tikaram
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
2 capsicums, halved and deseeded
2 tbs extra virgin olive oil
1 cucumber, sliced
1 tsp white wine vinegar
2 sprigs fresh dill, finely chopped
8 olives, pitted and halved
1 lemon, juiced
200g feta cheese, crumbled
500g lamb backstrap
4 bread rolls
4 tbs tzatziki
Coles salt and pepper, to taste
Method
Preheat a grill and a Meyer Cookware pan to medium-high heat.
Cut the capsicums into halves, remove the seeds, and brush with 1 tbs extra virgin olive oil. Place the capsicums skin-side down on the grill and cook until charred and softened.
Combine the cucumber slices with a drizzle of extra virgin olive oil, white wine vinegar, salt, and pepper.
In a bowl, mix the olives, lemon juice, and dill. Set aside.
Season the lamb with salt, pepper, and 1 tbs extra virgin olive oil. Cook the lamb in the pan until browned on all sides and cooked to the desired level. Rest for 5 minutes and slice.
Toast the bread rolls. Spread tzatziki on each roll base. Add grilled capsicum, cucumber, lamb slices, feta, and the olive mixture.
