Little Irish Hog

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 lbs lamb cutlets
• 1 lb corned beef (thinly sliced)
• 1/2 lb swiss cheese (shred)
• 1 cup sauerkraut
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage
• 1/2 teaspoon caraway seed (crushed)
• 1/4 cup olive oil (for frying)
• butcher string (for tying)

Recipe

• 1 pound out the lamb cutlets to 1/2 inch thickness.
• 2 you can use smaller pieces of meat, and divide the ingredients accordingly.
• 3 mix seasonings together. season both sides with the seasoning, just to coat lightly.
• 4 lay half of the corned beef on each piece of lamb, to within 1/2 inch of edge.
• 5 spread the sauerkraut, on top of the corned beef.
• 6 place the cheese slices on top of this, then start rolling the meat toward the opposite end. (like you would with cinnamon rolls).
• 7 secure with butcher string, in two or three places, tuck ends in if you wish.
• 8 i use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
• 9 cook over medium-low heat, on all four sides, rotating every 5 minutes.
• 10 more oil may be added if necessary.
• 11 put a lid on and cook an additional 10 minutes.
• 12 when all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
• 13 i appreciate your comments on this one!
• 14 i may be off on the amount of filling for each one.
• 15 ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
• 16 freezes well, from the raw stage. un-thaw before cooking.