Francesco Mazzei’s pan-fried Welsh Lamb involtini

  • Prep time 30 mins
  • Cook time 20 mins
  • Serves 4


For the involtini:

  • 600g cannon (boneless loin) of PGI Welsh Lamb
  • 350g pancetta
  • 120g breadcrumbs
  • Few sprigs flat leaf parsley
  • 1 garlic clove
  • Pinch of sea salt
  • Sprigs of rosemary
  • 50g Grana Padano cheese
  • 100ml dry white wine
  • 3 tbsp extra virgin olive oil
  • ½ lemon

For the mash potato:

  • 400g potatoes
  • 200ml milk
  • 70g butter
  • Salt
  • Nutmeg

For the pickled mushrooms:

  • 500g mixed wild mushrooms
  • 2 banana shallots
  • 250ml white wine vinegar
  • 250ml water
  • 2 bay leaves
  • 4/5 garlic cloves
  • 5g black peppercorns
  • 15g salt
  • 15g honey
  • 50ml extra virgin olive oil


  1. For the pickled mushrooms: put all the ingredients, except the mushrooms, in a saucepan and bring to the boil.
  2. Meanwhile, cut the cannon of lamb into approximately 2cm slices. Butterfly-cut each slice, place the slices between two sheets of baking paper or cling film and bash with a rolling pin until they are 5mm thick. Set aside.
  3. Add the mushrooms to the saucepan of boiling water and vinegar, and cook for a few minutes (the time may vary according to the size and type of mushroom). Drain and transfer the mushrooms to a kitchen towel to absorb the excess liquid. Place in a bowl and season and drizzle with extra virgin olive oil.
  4. For the involtini mixture: Chop the pancetta (if using a whole piece), slice the garlic clove in half and crush it carefully with the flat side of a knife blade. Sprinkle the crushed garlic with salt, continue to chop and mix until it becomes a rough paste. Remove the rosemary leaves from the stalks and chop the leaves. Chop the flat leaf parsley.
  5. Transfer the involtini mixture to a bowl and mix well to combine. Grate the cheese, adding it to the mixture together with the breadcrumbs, season with salt and mix well.
  6. Put a tablespoon of the involtini mixture on the shorter ends of each slice of lamb and roll up, carefully, enclosing the ends of the rolls by tucking the sides in. Secure each roll with two rosemary sprigs or toothpicks.
  7. Season the rolls with salt and pepper.
  8. For the potato mash: Boil the potatoes until soft then mash them. Gradually add hot milk and butter. Mixing vigorously until creamy and airy. Adjust the seasoning with salt and freshly ground nutmeg. Keep warm.
  9. Heat 3 tablespoons of olive oil in a pan over a high heat. Place the involtini in the pan and fry, turning occasionally, until browned on all sides. Add a glass of white wine at the very end to deglaze.
  10. Slice the involtini in half to reveal the centre, place them on top of the mashed potatoes, and drizzle with the pickled mushrooms. Sieve the pan juices over the lamb, and finish with a squeeze of the lemon.
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