Ingredients

• 2 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 400g/14oz minced lamb
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• ½ tsp ground cinnamon
• 1 tbsp tomato purée
• 300ml/11fl oz lamb stock
• 75g/3oz sultanas
• 50g/2oz pine nuts
• toasted
• 3 tbsp fresh coriander leaves
• roughly chopped
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 400g/14oz canned chopped tomatoes
• 1 tsp caster sugar
• 1 tsp ground coriander seeds
• salt and freshly ground black pepper
• 2 marrows
• peeled and sliced thinly lengthways
• 1 ball mozzarella
• thickly sliced
• 3 tbsp freshly grated parmesan
• 1 lemon
• juice only
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 1 bag mixed salad leaves

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the lamb mince
• heat a frying pan until hot
• add the olive oil
• onion and garlic and cook for 3-4 minutes
• until just softened.
• Add the lamb mince and cook for 2-3 minutes
• until browned.
• Add the cumin
• coriander
• cinnamon and tomato puré and cook for a further minute.
• Add the lamb stock
• sultanas and pine nuts and bring to the boil
• then reduce the heat and simmer for 15 minutes.
• Add the fresh coriander and season
• to taste
• with salt and freshly ground black pepper. Remove from the heat and leave to cool slightly.
• For the rolled marrow
• heat a separate frying pan until hot. Add half of the olive oil
• the onion and garlic and cook for 2-3 minutes
• until softened.
• Add the tomatoes
• sugar and ground coriander seeds and bring to the boil. Reduce the heat and simmer for 20 minutes
• or until the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper.
• Heat a separate frying pan until hot
• add the remaining olive oil and the sliced marrow strips in batches and fry on each side for 30-50 seconds
• until just softened and starting to turn golden-brown. Remove and drain on kitchen paper while you cook the remaining strips.
• Place the marrow slices onto a clean work surface and season well with salt and freshly ground black pepper.
• Spoon some of the lamb mince mixture into the centre of each marrow slice and roll it up around the mince. Transfer each stuffed roll into an ovenproof dish
• seam-side down.
• Spoon the tomato sauce over the stuffed marrow rolls
• then top with pieces of mozzarella and sprinkle with parmesan.
• Cover the dish with aluminium foil and place into the oven to bake for 15 minutes. Remove the foil and return to the oven for a further 5-8 minutes
• or until golden-brown all over.
• For the salad
• whisk the lemon juice and olive oil together in a bowl and season to taste with salt and freshly ground black pepper.
• Place the salad leaves into a serving bowl and drizzle with the dressing. Toss the salad to coat well.
• To serve
• place two stuffed marrow rolls onto each plate and spoon a little sauce over. Serve with the salad alongside.