I feel a huddle-around-the-fire weekend coming on! And what could be better than spoiling your family and friends with a Slow Braai Rolled Lamb Stuffed with Mushroom, Ricotta and Spring Onion http://bit.ly/2NvCBZx lunch while you do that? #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #braaitimes #winter2019
Slow Braai Rolled Lamb Stuffed with Mushroom, Ricotta and Spring Onion
4 deboned lamb shanks
10ml olive oil
1 garlic clove, crushed
½ punnet Portabellini mushrooms, sliced
½ punnet Baby Button mushrooms, halved
300ml ricotta cheese
2 spring onions, sliced
1 red onion, cut into wedges and roasted
1 Season the lamb with salt and pepper.
2 Heat the olive oil, add the garlic and fry the mushrooms until golden. Set the baby mushrooms aside for serving.
3 Arrange the sliced Portabellini mushrooms onto the lamb, along with the ricotta cheese and sliced spring onion. Roll the lamb up and tie together using kitchen twine.
4 Allow the lamb to braai in a closed kettle braai for 2 hours, or until done to your liking.
5 Serve with red onion, salad greens and baby button mushrooms.
Cook’s Tip: If you have a larger crowd, use a lamb leg roast instead of the lamb shanks.