Melting Mediterranean Lamb Rolls

Happy Waitangi Day! What better dish to cook than classic Kiwi lamb? Here’s an idea from Chelsea Winter and recipes.co.nz …

Look out for Beef + Lamb New Zealand’s Quality Mark at the butcher or the supermarket to ensure the lamb you’re buying is of top quality and tenderness.


Lamb rolls

  • 12 Quality Mark lamb schnitzels (or use 6-7 beef)
  • 150g piece of mozzarella, sliced
  • 1-2 marinated red capsicums, sliced
  • 1 red onion, finely sliced
  • ¾ cup pistachio nuts, roughly chopped
  • ¾ cup prunes, halved
  • 1 cup fresh coriander leaves
  • Zest of 2 lemons
  • 1 tablespoon ground cumin

To serve

  • Chopped fresh coriander
  • Juice of one lemon


Lay a schnitzel out on a clean chopping board. If you are using beef schnitzels, you may want to cut them in half so you have two pieces to roll up. If your schnitzels are quite thick, bang them out 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. Near one edge of a piece of schnitzel, place a slice of cheese, a slice of capsicum, 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 schnitzels. Brush the rolls all over with a little oil and season with salt and pepper as required. Place on a hot BBQ grill or in a frying pan on a high heat, turning every couple of minutes to brown evenly. It will take about 10 minutes for the lamb or beef rolls to cook through.

To serve, remove from the heat, sprinkle with fresh coriander, a squeeze of lemon and a dash of oil. I’d serve these with garlic pita breads and a fresh green salad.

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