Patagonia, January 18 2018
Home > Patagonian Cooking > Lamb Rolls

Lamb Rolls


Lamb filet ¾ kg.
Mashed boiled potatoes 2
Onion 1
Sweet red pepper 1
Garlic ½ head
Mashed tomato 1 can
Salt, pepper, nutmeg (to taste)


Stretch the filets with a mallet and then spice up with salt and pepper to taste. Place the mashed potatoes, the onion, the sweet red pepper and the garlic chopped along with the spice -salt, pepper and nutmeg- in a bowl. Then mix all the content of the bowl together and place it over the meat filets, once done roll everything together and close them with a toothpick or two.
Place the rolls in a frying pan with a little bit of hot oil. After they have been sealed add the mashed tomatoes and a cup of vegetable broth, cook at medium fire until they are done.
Accompany with boiled carrots.


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