Basil and Tomato-filled Lamb
Latina's tangy and tasty Creamy Sun Dried Tomato Sauce matches pleasingly with the tender lamb and fresh basil and makes a great basting ingredient. The lamb is wonderful served with Agnolotti, Roasted Pumpkin and Feta Salad.
-
Preparation Time
15 minutes
-
Cooking Time
5 minutes
-
Serves
4
2 (about 250g each) lamb backstraps
1/2 x 220g tub Latina™ Fresh Creamy Sundried Tomato Sauce
1/4 cup fresh basil leaves
Spray olive oil
1. Slice lamb backstraps in half horizontally by holding knife parallel to the board and slicing lengthways through lamb. Place the four lamb pieces between sheets of plastic wrap and flatten gently with the flat side of a meat mallet.
2. Brush top of each slice of lamb with one tablespoon of creamy tomato sauce.
Lay whole basil leaves on half of each lamb slice.
4. Fold lamb over to sandwich the basil and press down to seal. Spray lightly with olive oil.
5. Cook on barbecue hotplate or grill for 1½ – 2 minutes each side, depending on thickness. Baste with remaining sauce during cooking. Serve with salad.
Lamb can be prepared an hour before required and stored, covered, in the fridge. This recipe is delicious served with Agnolotti, Roasted Pumpkin and Feta Salad.
The following products might work well with this recipe: