Lamb Involtini With Red Peppers And Feta

1. 1

   Place potatoes in a large saucepan, cover with cold water and bring to a boil. Boil for 12 mins, or until tender. Drain then halve. Toss with tapenade and 1 tbsp oil. Season.

2. 2

   Meanwhile, top each lamb steak with basil, pepper and feta. Roll up to enclose filling and secure with toothpicks. Heat remaining oil in a frying pan over medium-high heat. Add lamb and cook for 5 mins, or until browned. Set aside.

3. 3

   Add tomato sauce and 1/4 cup water to pan, bring to a boil then reduce heat to low. Return lamb and any juices to pan and cook, turning occasionally, for 5 mins, or until lamb is cooked and sauce thickens slightly.

4. 4

   Distribute lamb between serving plates and top with tomato sauce and reserved basil. Serve with potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.