Lamb and figs with filo cheese roll
reduced-fat ricotta cheese
grated parmesan cheese
2 tbs, finely grated
uncooked filo pastry
6 sheet(s), fresh
lean lamb backstrap
240 g, (Buy 300g), eye of loin, fat trimmed
4 medium, halved
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Combine ricotta, goat’s cheese and parmesan in a bowl. Season with salt and pepper.
- Lightly spray 1 filo sheet with oil. Top with another filo sheet and spray with a little more oil. Top with a third filo sheet. Cut filo stack in half crossways. Place one-quarter of cheese mixture along 1 short edge of each filo stack. Fold in ends of each stack and roll to enclose filling. Repeat with remaining filo and cheese mixture to make 2 more rolls.
- Place rolls, seam-side down, on prepared tray. Lightly spray with oil and sprinkle with sesame seeds. Bake for 8–10 minutes or until golden and crisp.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Brush lamb with oil and cook for 3–4 minutes each side until cooked to your liking. Season with salt and pepper. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thickly slicing.
- Cook figs, cut-side down, for 1 minute or until heated through. Serve lamb and figs with cheese rolls.