Lamb Involtini With Red Peppers And Feta

• 5 None baby potatoes
• 2 tbsp black olive tapenade
• 2 tbsp olive oil
• 4 None large lamb leg or shoulder steaks, pounded to 1/4 inch thick
• 4 leaves fresh basil + extra small leaves, to serve
• 1/4 cup char-grilled red pepper, cut into strips
• 2.5 oz feta cheese, crumbled
• 1 (19 oz) jar tomato sauce

1. Place potatoes in a large saucepan, cover with cold water and bring to a boil. Boil for 12 mins, or until tender. Drain then halve. Toss with tapenade and 1 tbsp oil. Season.
2. Meanwhile, top each lamb steak with basil, pepper and feta. Roll up to enclose filling and secure with toothpicks. Heat remaining oil in a frying pan over medium-high heat. Add lamb and cook for 5 mins, or until browned. Set aside.
3. Add tomato sauce and 1/4 cup water to pan, bring to a boil then reduce heat to low. Return lamb and any juices to pan and cook, turning occasionally, for 5 mins, or until lamb is cooked and sauce thickens slightly.
4. Distribute lamb between serving plates and top with tomato sauce and reserved basil. Serve with potatoes.

potatoes, black olive tapenade, olive oil, lamb, chargrilled red pepper, feta cheese, tomato sauce

Taken from recipes-plus.com/api/v2.0/recipes/22595 (may not work)