Vine-Wrapped Lamb With Mozzarella

• 2 large mozzarella balls, finely torn
• 1/2 cup pine nuts, coarsely chopped
• 4 None sage leaves, center vein removed, shredded
• 1/2 cup vegetable or olive oil
• 2 None lamb loins (8 oz each)
• 6 None vine leaves, rinsed
• 1 cup loosely packed flat-leaf parsley leaves
• 1 tbsp red wine vinegar
• 1/2 None onion, finely chopped
• 1 clove garlic, crushed
• None None Roast baby potatoes, to serve

1. Preheat the oven to 425u0b0F. Combine the mozzarella, pine nuts, sage and 1 tbsp of the oil in a bowl.
2. Make a length-wise cut, part-way through, in each lamb loin and open out to sit flat. Cover with parchment paper or plastic wrap. Using the flat side of a meat mallet or the bottom of a skillet, pound the lamb to about 1/4 inch thick. Sprinkle each piece with half the mozzarella mixture. Roll up to form a log (tie with string if necessary).
3. Heat 1 tbsp of the remaining oil in a medium skillet on medium heat. Add the lamb rolls, seam-side down, and cook, turning for 2 mins or until browned. Remove from the heat. Cool slightly (remove the string if used).
4. Place 3 vine leaves, vein-side up and overlapping slightly, on a flat work surface. Top with a piece of lamb and roll to enclose. Trim the edges. Repeat with the remaining lamb and vine leaves.
5. Place the lamb in a small roasting pan. Roast for 8 mins for medium or until cooked to desired doneness. Remove from the oven. Let stand, loosely covered with foil, 5 mins, then slice thickly.
6. Process the parsley, vinegar, remaining 6 tbsp oil, onion and garlic until smooth. Season. Spoon the parsley sauce onto serving plates. Top with lamb. Serve with potato.

mozzarella, pine nuts, sage, vegetable, lamb loins, vine, parsley, red wine vinegar, onion, clove garlic, baby potatoes

Taken from recipes-plus.com/api/v2.0/recipes/37261 (may not work)