2 lamb backstraps
¼ bunch parsley, finely chopped
¼ bunch dill, finely chopped
150 g ricotta
½ cup grated Parmesan
1 clove crushed garlic
Squeeze of lemon juice
¼ cup chopped chives
1 egg (beaten)
100g rice flour
Butterfly the lamb and flatten with a meat mallet.
Mix together the ricotta, garlic, chives, lemon juice and Parmesan.
Fill the lamb with a stuffing of cheese and roll the lamb over to form a tube.
Pass the rolled lamb through the rice flour, then the beaten egg, then roll through the chopped herbs.
Place the herbed lamb roll onto a sheet of cling wrap and wrap tightly, then pop it in the fridge for at least 1 hour.
Place in a hot pan seal all over then pop into a pre-heated oven at 220°c for 8-10 minutes.
Slice and serve drizzled with the Thistle Honey Béarnaise.