Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Pammy's Lamb and Horseradish Rollups

A few years ago a very good friend Pammy made these for our Christmas get together. These delicious little meat roll-ups were a big hit and make a great starter not only at any Christmas BBQ, but for any starter to a meal.

Pammy's Lamb and Horseradish Rollups

Makes approx 12

Ingredients:
1 large lamb back strap (about 200g)
2 tblspns finely chopped fresh thyme (or use 2 tspns dried thyme)
salt, pepper to taste (use sea salt flakes and cracked black pepper)
2 tblspns horseradish cream (readily available on supermarket shelves)
approx 1 cup baby spinach leaves and 1/2 cup bean shoots (or use a combination baby rocket leaves or iceberg lettuce finely shredded)
1/2 cup parmesan - shaved

Directions:
Combine the thyme, salt and pepper on plate.
Lay the lamb on top and coat evenly with the thyme mix.
Remove the lamb and cook on a preheated hot BBQ grill or plate that has been lightly oiled. Brown on both sides and cook until done to your liking.
Remove and refrigerate until cool enough to handle.
Cut the cooked, cooled lamb into thin slices and place on a flat surface and cover with cling wrap.
Using a meat mallet or something similar that will do the job, flatten the meat out gently to form even thinner strips.
At one short end of the meat strip, spread each slice with a little horseradish cream and top with some spinach leaves and bean shoots. Finish with some shaved parmesan.
Roll up into a cyclinder, enclosing the filling, and refrigerate until ready to serve.
If you want, you can add some halved cherry or mini roma tomatoes on the serving dish and sprinkle a little olive oil, sea salt and black pepper over the roll-ups just before serving.

Viv’s hint: you could replace the lamb with fillet steak and use whatever green leafy salad leaves you like.