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Melted Mediterranean Lamb Rolls

Prep Time:
10 mins.
Cook Time:
10-15 mins.


  • 12 lamb cutlets
  • 5 oz. of mozzarella, sliced
  • 1-2 marinated red peppers, sliced
  • 1 red onion, finely sliced
  • 3/4 cup pistachio nuts, roughly chopped
  • 3/4 cup prunes, halved
  • 1 cup fresh coriander leaves
  • Zest of 2 lemons
  • 1 tablespoon ground cumin
  • Chopped fresh coriander
  • Juice of one lemon


  1. Lay a cutlet out on a clean cutting board. If cutlets are thick, make thinner with a rolling pin or meat mallet to make them larger. The thinner they are the better, as you have more area for rolling.
  2. Near one edge of a piece of meat, place a slice of cheese, a slice of pepper, a few pieces of onion, a few pistachios, half a prune, a few coriander leaves, a sprinkle of lemon zest, and a pinch of cumin. Season with salt and pepper and roll up carefully. Secure the roll with a toothpick or bamboo skewer by threading it through the meat a couple of times where it joins. Repeat for the remainder of the cutlets.
  3. Brush the rolls all over with a little oil and season with salt and pepper as desired. Place on a hot barbecue grill or in a frying pan on high heat, turning every couple of minutes to brown evenly. It will take about 10 minutes for the lamb rolls to cook through.
  4. Remove from the heat, sprinkle with fresh coriander, a squeeze of lemon and a dash of oil.

Source: Beef + Lamb New Zealand