Zesty Lamb Rolls

2015 Second Place Entrée – Cooking with Ohio Wines Competition

Ingredients:

1. 1 1/2 cups Valley Vineyards Estate Ohio River Valley Concord wine
2. 1 cup onions
3. 1 cup fresh parsley
4. 1/2 cup fresh mint leaves
5. 1/4 cup olive oil
6. 3 garlic cloves
7. 1 1/2 cup green peppers
8. 1 cup yellow peppers
9. 1 cup red peppers
10. 2 pounds lamb shank
11. 2 cups Portobello mushrooms, sliced
12. 6 soft tortillas
13. 1 teaspoon salt
14. 1 teaspoon pepper
15. 1 cup sour cream
16. 1 cup Sharp Cheddar cheese

Directions:

1. In food processor, place onions, parsley, mint leaves, garlic and olive oil. Puree to make a pesto.
2. In another food processor, process the lamb shanks and four tablespoons of pesto; grinding slightly.
3. On medium high heat, place ground lamb mixture in skillet. Add wine, half cup of each of the peppers and mushrooms as the wine cooks down.
4. When mushrooms have softened, remove and set aside.
5. On six tortillas, spread remaining pesto. Place meat into six portions on tortillas, adding a half cup of each of the peppers and mushrooms. Roll tortillas.
6. Place on serving plate, dollop each with sour cream and dice the remaining peppers to top with, as well as the cheese.