Serves 4-6

*Make sure that Marmalade and Bell Pepper Coulis is done before grilling Lamb
*Season Lamb Rolitini in advance before grilling

8-12 Each (2.5 Oz Pieces) Lamb Rolitini*
1 ½ Cups Roasted Garlic Orange Marmalade*
½ Cup Lamb Jus
1 Cup Yellow Bell Pepper Coulis*

Lamb Rolitini Seasoning:
2 Tbsp Extra Virgin Olive Oil
Kosher Salt, to taste
Cracked Black Pepper, to taste
1 Tbsp Fresh Rosemary, chopped
Reserve in the refrigerator 20 minutes

Garlic Cibatta Filling:
4 Tbsp Virgin Olive Oil
½ Cup Garlic, minced
2 Cups Cibatta, diced
1 Tbsp Fresh Oregano, chopped
¼ Cup Grated Reggiano Parmesan

Roasted Garlic Orange Marmalade:
2 Tbsp Extra Virgin Olive Oil
1 Cup Garlic Cloves, nubs removed
1 Cup Fresh Fennel, diced small
½ Cup Orange or Lemon Marmalade
2 Each Roasted Red Bell Peppers, diced small
1 Tbsp Fresh Rosemary, chopped
1 Tbsp Fresh Parsley, chopped
Juice of 1/2 a Lemon
Kosher Salt, to taste
Cracked Black Pepper, to taste

Yellow Bell Pepper Coulis:
2 Tbsp Extra Virgin Olive Oil
4 Each Roasted Yellow or Red Bell Peppers, peel removed
3 Tbsp Minced Garlic
1 Each Bay Leaf
Kosher Salt, to taste
Cracked Black Pepper, to taste
1 ½ Cups Chicken Stock or Water
3 Tbsp Whole Butter
1 Tspn Chopped Oregano

Lamb Rolitini:
8-12 Each Pieces of Lamb, top round, cut thinly and pounded into Scaloppini (about a ¼ inch in thickness). Filled with Garlic Cibatta Stuffing. Roll lamb around the stuffing and secure roulades with a tooth pick or wood skewer. Grill for 4-5 minutes per side depending on desired doneness and serve with Roast Garlic Marmalade and Yellow Bell Pepper Coulis.

Garlic Cibatta Filling:
Sauté Garlic in Extra Virgin Olive Oil until “California Tan”. Add Diced Bread and Herbs and toast for 2 minutes. Cool and roll inside the Lamb

Roasted Garlic Red Bell Pepper Marmalade:
*Note: You do not want to brown the sugars in the Marmalade. Taste, adjust seasonings and serve or store in the refrigerator for up to one week. Great on Lamb, Beef, Chicken or Pork.
Over Medium heat add Olive Oil and Garlic and sauté slowly for 10 minutes or until Garlic cloves are browned evenly on all sides. Add Fennel and continue cooking for 5 more minutes. Add Marmalade, Diced Red Bell Peppers, Rosemary, Parsley, Salt, Pepper and Lemon Juice and bring to a boil and
simmer, for 5 minutes over very low heat. 

Yellow Bell Pepper Coulis:
Over Medium Heat add Extra Virgin Olive Oil and Garlic together in a Small Sauce Pot. Lightly Brown Garlic. Add Roasted Bell Peppers, Chicken Stock, Bay Leaf, Salt and Pepper and simmer over low heat for 10 minutes or until Yellow Bell Peppers are tender. Let Cool for 15 minutes then place mixture in a blender, add the butter and blend until smooth. Once the mixture is blended fold in the Chopped Oregano; Taste and Adjust Seasoning. Serve warm