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Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille

July 13, 2010 (Last Updated: January 11, 2019)

Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of those dishes that’s guaranteed to impress your guests. It’s presented with flair and bursting with delicious flavours.

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Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille

Serves: 6

Cooking Time: 1 hr 40 mins + overnight for marinating

Ingredients

Involtini
6 x 200g lamb loins, sliced
salt and freshly ground black pepper, to taste
10ml (2 tsp) ground cumin
15ml (1 tbsp) lemon thyme leaves
15ml (1 tbsp) fresh rosemary
3 garlic cloves, crushed
100g sun-dried tomatoes
100g fresh ricotta
50g fresh basil
45ml (3 tbsp) olive oil
45ml (3 tbsp) butter
Marsala sauce
100ml Marsala
120g black cherries (tinned or fresh), marinated in extra Marsala
400ml lamb jus or stock
50g butter
salt and freshly ground black pepper, to taste
Mediterranean vegetable mille feuille
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
200g aubergines, sliced crossways
200g baby marrows, sliced crossways
200g onions, sliced
olive oil, for frying
3 garlic cloves, crushed
salt and freshly ground black pepper, to taste
200ml ready-made Napolitana
tomato-based saucesauce
15ml (1 tbsp) sugar
5ml (1 tsp) ground cumin
5ml (1 tsp) smoked paprika
18 x 5cm discs ready-made puff pastry, baked
100g goat’s cheese
50g fresh basil

Instructions

For the involtini, put the lamb in a bowl. Season and rub in the cumin, thyme, rosemary and garlic. Refrigerate and marinate overnight.

The next day, stuff the lamb with the sun-dried tomatoes, ricotta and basil. Pan-fry in the hot oil and butter until medium-rare. Remove from the pan and set aside to keep warm.

For the sauce, deglaze the lamb pan with the Marsala. Add the cherries and stock and simmer gently until the liquid has reduced by half. Just before serving, stir in the cold butter to emulsify the sauce and season.

For the vegetables, pan-fry each batch individually in the oil and garlic and season.

Once all the vegetables are cooked al dente, combine them in a large saucepan with the Napolitana sauce, sugar, cumin and paprika and simmer for about 10 minutes.

Arrange the vegetables in layers on the cooked pastry discs, alternating with the goat’s cheese and basil. Serve with the lamb, drizzled with the sauce.