Method:
1 Preheat the oven to 200°C fan forced.
2 Combine the ricotta, sage and 1 tbs lemon juice and rind in a small bowl, drizzle in some olive oil and season with salt and pepper.
3 Lay the lamb on a chopping board and flatten with a meat mallet to 5mm-thick, spread with the ricotta mixture and roll to enclose.
4 Heat oil in a frying pan over high heat, cook the lamb for 2 minutes on each side until sealed. Transfer to the oven, cook for 4 minutes or until cooked to your liking. Set aside to rest, thinly slice.
5 Combine the tomato and parsley in a small bowl, drizzle of olive oil, season.
6 Plate the sliced lamb and scatter with the tomato mixture to serve