Name: Vine-wrapped lamb with bocconcini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large bocconcini, finely torn; 1/2 cup coarsely chopped pine nuts; 4 sage leaves, centre vein removed, shredded; 1/2 cup vegetable or olive oil; 2 250g lamb backstraps; 6 vine leaves, rinsed; 1 cup loosely packed flat-leaf parsley leaves; 1 tablespoon red wine vinegar; 1/2 brown onion, finely chopped; 1 clove garlic, crushed; roast chat (baby) potatoes, to serve

Ingredients

2 large bocconcini, finely torn

1/2 cup coarsely chopped pine nuts

4 sage leaves, centre vein removed, shredded

1/2 cup vegetable or olive oil

2 250g lamb backstraps

6 vine leaves, rinsed

1 cup loosely packed flat-leaf parsley leaves

1 tablespoon red wine vinegar

1/2 brown onion, finely chopped

1 clove garlic, crushed

roast chat (baby) potatoes, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine bocconcini, pine nuts, sage and 1 tablespoon of the oil in a bowl.

2.Make a length-wise cut, part-way through, in each backstrap; open out to sit flat. Cover with baking paper or plastic food wrap. Using flat side of a meat mallet or base of a frying pan, pound lamb to about 5mm thick. Sprinkle one piece with half bocconcini mixture. Roll up to form a log (tie with string if necessary).

3.Heat 1 tablespoon of the remaining oil in a frying pan over moderate heat. Add lamb, seam-side down; cook, turning for 2 minutes or until browned. Remove from heat. Cool slightly (remove string if used).

4.Place 3 vine leaves, vein-side up and overlapping slightly, on a flat work surface. Top with a piece of lamb; roll to enclose. Trim edges. Repeat with remaining lamb and vine leaves.

5.Place lamb in a small roasting pan. Cook for 8 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil; rest for 5 minutes. Slice.

6.Process parsley, vinegar, remaining oil, onion and garlic until smooth. Season. Spoon parsley sauce onto serving plates. Top with lamb. Serve with potato.

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