Involtini di agnello

Involtini di agnello

Rolled lamb with asparagus

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
800-900g lamb backstraps
salt and pepper
2 fresh fior di latte balls
24 anchovy fillets in oil, drained
2 bunches young asparagus
2 rosemary sprigs, stalks discarded
unbleached plain flour, for dusting
100g unsalted butter
60ml virgin olive oil
150ml dry marsala

Method

  1. Cut each lamb backstrap in half, then slice it lengthwise into thirds (you will have 6 slices per backstrap). With a meat mallet, pound the lamb slices as thinly as you can into rectangles. Pat them dry on kitchen paper and season lightly (remember that the anchovies are salty).
  2. Lay the lamb slices out on your work surface with the long edges facing you. Cut the fior di latte into very thin slices and place 1 slice on top of each piece of lamb – it should cover about a third of the lamb slice. Arrange 1 anchovy and 2 asparagus spears crosswise on top of the cheese and sprinkle with a few rosemary leaves. Roll the lamb tightly around the filling and secure with a toothpick or string. Dust the involtini in flour, shaking off any excess.
  3. In a large frying pan, fry the involtini in batches in the butter and oil with the rest of the rosemary. Turn them so they colour evenly. Transfer to a warmed dish.
  4. Once the involtini are all cooked, add the Marsala to the pan and cook for a few minutes, scraping up any bits from the base of the pan. Return the involtini to the pan and roll them around in the sauce. Lower the heat and cover the pan. Cook gently for about 10 minutes, adding a little more Marsala or water if it seems too dry. Serve hot from the pan.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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