Lamb Involtini with Red Peppers and Feta



  • 5 baby potatoes
  • 2 tablespoons olive tapenade (black)
  • 2 tablespoons olive oil
  • 4 lamb leg (large, or shoulder steaks, pounded to 1/4 inch thick)
  • 4 leaves fresh basil (+ extra small leaves, to serve)
  • 1/4 cup char (grilled red pepper, cut into strips)
  • 2 1/2 ounces feta cheese (crumbled)
  • 19 ounces tomato sauce


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