Ingredients:
2 lamb backstraps, trimmed of all fat & sinew
4 teaspoons sun-dried tomato tapenade
4 minced garlic cloves
1 teaspoon dried rosemary
2 puff pastry sheets
olive oil flavored cooking spray
1 eggs
1/4 cup milk
Directions:
Preheat the oven to 190 C/375 F.
Place a backstrap in the centre of each pastry sheet, smear the top with tapenade, sprinkle with the minced garlic and the rosemary and wrap it up; then crimp the edges with a fork and place the roll, seam side down, on a lightly greased baking tray.
Beat together the egg and milk and generously brush the rolls; then cook them in oven for about 15 minutes or until pastry is golden.
Slice each roll into 4 and serve with your favourite sauce or relish on the side.
Servings: 4-8
Time preparation: 10 min.
Time total: 25 min.