Vine-wrapped lamb with bocconcini
Ingredients Method 1.Preheat oven to 220°C (200°C fan-forced). Combine bocconcini, pine nuts, sage and 1 tablespoon of the oil in a bowl.
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Cooking tools:
- Oven
- Kitchen scale
- Mixing bowl
- Parchment paper
- Plastic food wrap
- Meat tenderizer
- Skillet
- String
- Vine leaf
- Roasting pan
- Aluminum foil
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving platter
- Tongs
- Fork
- Kitchen shears
Ingredients
- 2 large bocconcini, finely torn
- 1/2 cup coarsely chopped pine nuts
- 4 sage leaves, centre vein removed, shredded
- 1/2 cup vegetable or olive oil
- 2 250g lamb backstraps
- 6 vine leaves, rinsed
- 1 cup loosely packed flat-leaf parsley leaves
- 1 tablespoon red wine vinegar
- 1/2 brown onion, finely chopped
- 1 clove garlic, crushed
- roast chat (baby) potatoes, to serve
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