Vine-Wrapped Lamb With Mozzarella

1. 1

   Preheat the oven to 425u00b0F. Combine the mozzarella, pine nuts, sage and 1 tbsp of the oil in a bowl.

2. 2

   Make a length-wise cut, part-way through, in each lamb loin and open out to sit flat. Cover with parchment paper or plastic wrap. Using the flat side of a meat mallet or the bottom of a skillet, pound the lamb to about 1/4 inch thick. Sprinkle each piece with half the mozzarella mixture. Roll up to form a log (tie with string if necessary).

3. 3

   Heat 1 tbsp of the remaining oil in a medium skillet on medium heat. Add the lamb rolls, seam-side down, and cook, turning for 2 mins or until browned. Remove from the heat. Cool slightly (remove the string if used).

4. 4

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

5. 5

   Place the lamb in a small roasting pan. Roast for 8 mins for medium or until cooked to desired doneness. Remove from the oven. Let stand, loosely covered with foil, 5 mins, then slice thickly.

6. 6

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

* Per serving · 4 servings · Values may vary.

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