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Lamb rolls

Lamb rolls (4 portions)

Ingredients
  • 200 g leg of lamb, no tendons
  • 8 thin slices Parma ham
  • 8 basil leaves, fresh
  • 4 fresh rosemary sprigs
  • 4 tbsp Byodo Olive Oil, extra virgin, mild, Italy
  • 2 tbsp poppy seed
  • 600 g potatoes
  • 250 g wheat flour type 550
  • 2 eggs
  • 100 g each: carrots, celery, leek and parsley root, cut into rhomb shapes
  • 100 g olives, sliced
  • 1 shallot, finely diced
  • rock salt
  • white pepper, fresh ground
  • nutmeg, ground
Preparation

Cut lamb meat into 8 pieces of same size or ask butcher to prepare them. Plate schnitzels between plastic foil so they become equally thin. Garnish each schnitzel with Parma ham and basil and roll together. Pierce 2 rolls with 1 rosemary sprig and put aside.

For "Schupfnudeln" (finger-shaped potato dumplings): Roast poppy seeds in dry pan. Boil potatoes in salted water and press through potato ricer in bowl while still hot, let cool off. Afterwards quickly knead together potatoes, flour, poppy seeds, eggs, salt and nutmeg to smooth dough. Form 2-3 cm thick dough sausages and cut these into 1 cm long pieces. Use palm for rolling small noodles (as thick as a finger) with pointed ends. Boil off in salted water.

Season lamb rolls with salt and pepper. Heat 2 tbsp olive oil and fry rolls on both sides for approx. 3 min. Heat 1 tbsp olive oil and steam shallot dices until translucent. Add vegetable diamonds and briefly steam along with shallots then season with salt, pepper and olive slices.

Arrange everything together and sprinkle gravy and remaining with olive oil.