Alive and Cooking

Lamb Ripieno

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6 French trim lamb cutlets

(stuffing 1)
1 punnett of vine tomatoes
500g of baby bocconcini

(stuffing 2)
200g scallops
100g prosciutto

(stuffing 3)
6 raspberries
200g smoked bacon
150g brie


Bash cutlets with mallet until 5mm thick.
Prepare the separate stuffings by chopping and combining.

Take stuffing and place next to the bone and roll.

Secure with toothpick and fry for approximately 5 minutes per side.

Lamb Ripieno