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For such a simple recipe, this has spectacular results – in both taste and appearance. Why not double the recipe and try it out on friends? Serves 2
2 (120g)lamb backstraps
2 tspfinely chopped basil
2 tspminced garlic
6cherry bocconcini, finely sliced
Preheat oven to 120 C. Lie the backstraps out flat on a clean surface. Pound to flatten slightly. Spread the basil and garlic thinly over the lamb, then create a layer of bocconcini atop the seasoning. Tightly roll up the backstrap, and secure with kitchen string.
Place the roll-ups on an ungreased baking tray, join-side down. Roast for 45 minutes.
Remove kitchen string, and serve rolled up. If any bocconcini escaped during cooking, scoop it up and serve it over the top. Serve with steamed vegies.
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