Lamb and blue cheese filo rolls with crushed buttered peas

Ingredients

Method

1.  Preheat the oven to 200ºC. Grease a baking tray or line with baking paper.

2.  Season the lamb well with salt and pepper and olive oil. Brown quickly on all sides in a hot frying pan and set aside. Mix the blue cheese, cream cheese and chives together.

3.  Butter one sheet of filo with butter and place a second sheet on top and butter. Place on piece of lamb at the edge (shorter side) and spread one-quarter of the cheese mixture one top. Roll up in the pastry to enclose. Brush with butter and place on the prepared tray. Repeat with the remaining ingredients.

4.  Bake in the preheated oven for 15-20 minutes (depending on how well cooked you enjoy your lamb). Rest for 5 minutes before serving with the crushed buttered peas and onion marmlade.

Crushed buttered peas

1.  Cook the peas in a dash of water for about 3 minutes over a high heat or in the microwave until very hot. Do not overcook.

2.  Drain well, add the butter and mash coarsley. Season with salt and pepper before serving.

Cooks Tips

- Lamb strip loins are also called back straps, boneless eye and long loin. The boneless, lean fillet is taken from the eye of the loin. Best served medium-rare.
- Once the lamb has been wrapped in the filo, cover the tray loosely with plastic wrap and refrigerate for up to 24 hours until ready to bake. Remove from the refrigerator 30 minutes before cooking to allow the rolls to come to room temperature. There are no comments for this recipe. You can leave a comment below.

---

You need to be Registered and Logged In to post a comment