Lamb Roulades with Smoked Salmon
	Lamb can be prepared up to 2 days ahead; keep covered in refrigerator or freeze for up to 2 months. This recipe is not suitable to microwave.   4 large    lamb fillets   15 g    butter   2 tsp    fresh rosemary   250 g    sliced smoked salmon     plain flour   2 tbs    oil   Rosemary Mint Sauce   2 tsp    plain flour   2/3 cup    water   2 tsp    light soy sauce   2 tsp    mint sauce   1 tsp    fresh rosemary     1 Place lamb between pieces of plastic wrap; flatten lamb with meat mallet. Combine butter and rosemary in small bowl. Place salmon on top of each fillet. Spread with butter mixture. 2 Cut in half, roll up from short side like a Swiss roll, secure with toothpicks. 3 Dust rolls lightly with flour, heat oil in large frying pan, add rolls, cook over low heat for about 15 mins or until tender. 4 Remove from pan, reserve 2 tsp pan drippings for sauce. Keep rolls warm while preparing sauce. 5 Serve sliced lamb with sauce. Rosemary Mint Sauce: 1 Add reserved pan drippings to small saucepan, stir in flour, stir constantly over heat until lightly browned. Remove from heat, gradually stir in water, sauces and rosemary; stir constantly over high heat until mixture boils and thickens.   Servings: 4    Recipe Type Low Carb, Main Dish   Copyright © 2006, The Gourmet Saint