Eat

:: Recipe :: Pip’s Lamb Rolls (or Feta Rolls!) with Mayo…

November 12, 2011

I have been making these Lamb Rolls for about 120 zillion years.  I used to make them in the cafe I owned way back when I first met Cam. And here I am… 18 years later and I’m STILL thinking they are delicious.   Perhaps you could try them too?  (Sorry if you are a vegetarian, but you can substitute some nice Feta for the Lamb and it will be JUST as lovely!)

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Pip’s Mayo
2 egg yolks
1 tbsp of Dijon mustard
1 tbsp of Worcestershire Sauce (Lee & Perrins is good!)
1 tbsp of red wine vinegar
juice of half a lemon
a slosh of tabasco
a pinch of salt
a pinch of black pepper
1 cup of good quality oil (I used a mild olive oil, but you can use canola oil if you like!)
 
I use a food processor to make this, but you could use a regular mixer or do it by hand with a whisk if you are very energetic.  To make the mayo, plonk all the ingredients EXCEPT the oil in the food processor.  Blend or beat until well combined.  Now keep the motor running and slowly, slowly, slowly drizzle the oil in.  The mixture will thicken up nicely as you drizzle and spin.  You must do this slowly, or else the mayo will split and go runny!  Ick. We don’t want that.  Slowly, slowly we go.  Once you’ve added all the oil, add a tablespoon or two of boiling water to lighten the texture and colour a bit.  Voila!  (Makes 1 cup of Pip’s Mayo!)
Pip’s Lamb Rolls
Serves 4
 
300g of lamb fillets (I used ‘backstraps’)
Marinate these whole for at least 15 minutes in :: two tablespoons of olive oil, 1 tsp of dried oregano, 1 diced clove of garlic, 1 tbsp of red wine vinegar, salt and pepper.
 
Next, sear the lamb fillets in a hot pan, first on one side and then on the other. Once they have lots of colour and smell delicious, put them in a hot oven for five minutes or so to finish them off.  They should still be a bit soft to touch when you take them out, if you are after pinkish lamb.  Cover them with foil for a few minutes so they can rest and relax.
 
Now we need
4 soft long rolls, split down the middle (but not all the way through!)
1 large tomato, sliced with some basil sprinkled atop it, if you like
1/2 cucumber, sliced
1 handful of baby spinach or rocket (washed and dried!)
 
Slice your lamb fillets as thinly as you can.  I’m not much good with a knife, but mine were a BIT thin.  Now spread your roll with lots of mayo.  Pop in the lamb next, then the tomato and cucumber.  Finally squoosh in the spinach.  Season with salt and pepper and gobble them up!
 
Also :: You can add feta, avocado, chili, pesto or capers
 
 
Let me know if you make these!  Let me know how you liked them!  
 
I have been posting over on JustB this week. I wrote a post about the difficulty of letting your kids grow up and I wrote a post about taking time out to do the things you WANT to do.  Take a peek, if you would like to! Or join the JustB Facebook page and we can chat over there!
 
xx Pip
  • Tara November 13, 2011 at 9:29 PM

    Pip! These rolls look amazing and so perfect for summer, I can't wait to try them out! My mouth is actually watering right now… Thank you for posting the recipe!

  • cat and vee xoxo November 12, 2011 at 5:51 PM

    oh my GOSH Pip, what an excellent post you wrote on JustB about how hard it is to let your kids grow up!!

    My oldest is 10 – and I have had so many moments lately of thinking – "oh no, if 10-20 goes as quickly as 0-10 went, it'll go in no time!"

    I went to a parent-seminar thing a while ago, and the teacher said something like "the fundamental point of good parenting, is to raise happy, healthy, resilient kids, who grow up and are able to leave home and live happy, healthy, resilient lives as functioning, independent adults". I remember feeling the floor drop away from under me when he said that … how could it be that one day, my babies would LEAVE!

    It's so hard to grapple with, and you've done a really fabulous job exploring it. I'm going to copy the link and email it all all my friends with kids the same age!

    happy weekend, Cat