South African Flavours

Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion

Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion

Ingredients

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

  1. Season the lamb with salt and pepper.
  2. Heat the olive oil, add the garlic and fry the mushrooms on both sides 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 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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