Serves 1
Prep Time 10 minutes
Cooking Time 20 minutes
Ingredients
60 grams lamb loin, cleaned and pounded until half-an-inch thin
salt and pepper for seasoning
2 teaspoons celery, minced
2 teaspoons onions, minced
2 teaspoons carrots, minced
40 grams feta cheese
1 slice white bread, cubed
1 egg yolk
olive oil
1/2 cup red wine
demi-glace, preferably lamb
2 strips flat-leaf parsley, for garnish
Directions
1. Season lamb loin with salt and pepper. Set aside.
2. In a saute pan, lightly fry the celery, onions, and carrots until golden brown. Add cheese, letting it melt gradually into the pan.
3. Remove pan from fire, and add the cubed bread and egg yolk. Mix gradually until fully incorporated. Let mixture cool, then spread it on the pounded loin. Roll. Secure with a toothpick.
4. Pan-fry meat rolls or involtini in olive oil, to your preferred doneness. Add red wine to the pan the reduce. Add demi-glace and reduce further.
5. Garnish with parley and serve with your choice of sauce like roasted red bell pepper sauce and shiitake mushroom ragout, or side dishes like mini crepe filled with the same lamb filling and mashed potatoes with chives.
