Ingredients

The following ingredients have 4 Servings
  • 600 g lamb (butterflied or steak)
  • 50 g leafy greens chopped (spinach/silverbeet/swiss chard)
  • 85 g haloumi
  • fresh rosemary
  • salt and pepper (to taste)

Instruction

  • If your cut of lamb is too thick (I bought a butterflied leg of lamb) then using a meat tenderizer or rolling pin, hammer it out until it is thin enough to roll up. Roughly 1.5cm / 0.6 inch.
  • Place a layer of spinach (or any leafy greens) on top of the lamb.
  • Cut the halloumi into strips and place onto the spinach.
  • Sprinkle fresh rosemary, salt, and pepper all over.
  • Roll up tightly and place toothpicks along the length of the meat to stop the lamb from opening whilst cooking.
  • Oil a roasting dish and roll the rolled lamb noisettes in the oil. Add more salt and pepper to your taste.
  • Cook at 180C/350F for 30 - 40 minutes depending on the size and thickness of the lamb. I like mine slightly undercooked in the center.
  • Remove from the heat and cut into 5cm/2 inch noisettes.