Lamb Roullettes

I am a big fan of lamb. I always have been. I know some people don’t care for it. I think because if you don’t cook it right it can be a little gamy.

I loved these little rolls. And they really are super simple.

The onion and garlic infuse themselves into the lamb, so the lamb has wonderful flavor.

Searing the outside of the lamb helps lock in some of the flavor while the rolls are cooking.

I do think the 15 minutes called for in the recipe is too long. I cooked my rolls, covered, for about 10 minutes. Honestly, I think 8 minutes would have been better. But I like my lamb on the rare side. . .

The rosemary also adds flavor to the rolls. And it looks pretty cooking in there. I used full branches of rosemary, which made it much easier to remove before serving.

I had enough rolls to serve three or four to each person at the dinner party. There were no leftovers, but the plates were clean too! Maybe I should have made a few more. . .

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BRACIUOLINI D’AGNELLO

1 1/4 Pounds Lamb Steak

2 Cloves Garlic

1 Large Onion, Sliced

4 Tablespoons Olive Oil

Pinch Rosemary

1/2 Cup Dry Sauterne

Salt and Pepper

Have lamb sliced very thin, about 1/4 inch. Cut into 3 inch squares. Sprinkle lightly with salt and pepper. Place a small piece of garlic and a slice of onion in the center of each square. Roll up and fasten with toothpicks. Heat oil in a skillet. Brown rolls quickly for about 5 minutes. Sprinkle rosemary over all. Cover and cook over low heat for 15 minutes. Add sauterne and simmer 3 minutes.