Lamb Involtini With Red Peppers And Feta - cooking recipe

Ingredients

5 None baby potatoes
2 tbsp black olive tapenade
2 tbsp olive oil
4 None large lamb leg or shoulder steaks, pounded to 1/4 inch thick
4 leaves fresh basil + extra small leaves, to serve
1/4 cup char-grilled red pepper, cut into strips
2.5 oz feta cheese, crumbled
1 (19 oz) jar tomato sauce

Preparation

Place potatoes in a large saucepan, cover with cold water and bring to a boil. Boil for 12 mins, or until tender. Drain then halve. Toss with tapenade and 1 tbsp oil. Season.
Meanwhile, top each lamb steak with basil, pepper and feta. Roll up to enclose filling and secure with toothpicks. Heat remaining oil in a frying pan over medium-high heat. Add lamb and cook for 5 mins, or until browned. Set aside.
Add tomato sauce and 1/4 cup water to pan, bring to a boil then reduce heat to low. Return lamb and any juices to pan and cook, turning occasionally, for 5 mins, or until lamb is cooked and sauce thickens slightly.
Distribute lamb between serving plates and top with tomato sauce and reserved basil. Serve with potatoes.