Wine leaf roll
easy
45 mins
45 mins
Ingredients
- 2 Garlic cloves
- 1 chili pepper
- 4 TABLESPOONS Olive oil
- 300 g Risotto rice (e.g. Arborio rice)
- 1/4 l White wine
- 7-10 Tbsp Salt
- 1 potty Mint
- 500 g rendered saddle of lamb
- 7-10 Tbsp Pepper
- 1 large red pepper
- 1 Onion
- 1 TEASPOON Butter or margarine
- 1/4 l clear broth (instant)
- 500 g Skimmed milk yoghurt
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp a few squirts of lime juice
- 1/2 glass (250g) Vine leaves in brine
- 7-10 Tbsp Herbs, olives, chillies, limes and lemons
- 7-10 Tbsp Cling film
Directions
- 1
Peel the garlic and press it through a garlic press. Cut the chilli lengthwise, remove the seeds and chop finely. Sauté garlic and chilli in 3 tablespoons of olive oil. Add rice and fry.
- 2
Deglaze with 3/4 litres of water and wine and let it swell at low heat for about 20 minutes and season with salt. In the meantime, wash and chop the mint. Stir in just before the end of the cooking time. Wash the lamb and pat dry.
- 3
Fry in the remaining oil for about 10 minutes while turning. Season with salt and pepper. For the sauce, clean, wash and roughly dice the peppers. Peel and chop the onion. Fry both in hot fat. Deglaze with broth.
- 4
Cover and cook for about 10 minutes, puree, mix with yoghurt and season to taste with salt, cayenne pepper and lime juice. For the roulade, lay out vine leaves slightly offset on foil to form a plate (40 x 40 cm).
- 5
Spread the rice mixture over it. Cover with lamb and roll up firmly with the help of the foil. Serve the wine roulade garnished with herbs, olives, chillies, limes and lemon. Serve with extra sauce.
Nutrition Facts
440 kcal
46 g
12 g
24 g
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