Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion
Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion
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PrintIngredients
For 1
You will need...
- 4 Deboned lamb shanks
- 10 ml Olive oil
- 0.5 Punnet portabellini mushrooms
- 0.5 Punnet baby button mushrooms, halved
- 1 Garlic clove, crushed
- 300 ml Ricotta cheese
- 2 Spring onions, sliced
- 1 Red onion, cut into wedges and roasted
- Salad leaves
Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion Method
- Season the lamb with salt and pepper.
- Heat the olive oil, add the garlic and fry the mushrooms on both sides until golden. Set the baby mushrooms aside for serving.
- 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.
- Allow the lamb to braai in a closed kettle braai for 2 hours, or until done to your liking.
- Serve with salad greens, red onion and baby button mushrooms.
Cooks tip: If you have a larger crowd use a lamb leg roast instead of the lamb shanks
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