Recipes+
Ingredients
Method
1.Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil 12 minutes, or until tender. Drain. Cut potatoes in half; transfer to a heatproof bowl. Add tapenade and half the oil to potatoes. Toss to combine. Season.
2.Meanwhile, place lamb between 2 sheets of plastic food wrap. Using a meat mallet, pound until 5mm thick. Top one piece of lamb with a basil leaf, then a quarter of the capsicum and feta. Roll up to enclose filling. Secure with a toothpick. Repeat, using remaining lamb, basil, capsicum and feta.
3.Heat remaining oil in a frying pan over moderately high heat. Add lamb; cook 5 minutes, or until browned. Transfer to a heatproof plate.
4.Add pasta sauce and 1/4 cup water to pan. Bring to the boil; reduce heat to low. Return lamb and any juices to pan. Cook, turning occasionally, 5 minutes or until lamb is cooked and sauce thickens slightly.
5.Top lamb with sauce and extra basil. Serve with potatoes.
You’ll find tapenade and capsicum strips in the olives and antipasto aisle of your supermarket.
Note
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