Servings: 4

Preparation Time: 30 min

Ingredients

• 8 lamb scallops, cut from the leg (80 g each)
• 150 g mozzarella
• 2 shallots
• 1 clove of garlic
• 40 g sun-dried tomatoes
• 1 small hot pepper
• 4 tbsp finely chopped herbs (Basil, Thyme, Rosemary, Parsley, Oregano)
• salt
• pepper
• 150 g pickled onions (in a jar)
• 2 small carrots
• 2 stalks of celery
• 1 tbsp flour
• 5 tbsp olive oil
• 1 sprig of rosemary
• 400 ml lamb broth

Method

1. Place the lamb scallops individually between 2 sheets of clingfilm and pound gently until thin. Season with salt and pepper.
2. For the filling, drain the mozzarella well and cut into small cubes.
3. Peel off the shallots and garlic cloves and dice finely.
4. Cut the sun-dried tomatoes into small pieces.
5. Halve the peppers length ways, remove the stalks, seeds, and membranes, cut finely.
6. Mix everything with the herbs, salt and pepper in a bowl.
7. For the sauce, peel the carrots, drain the onions, clean the celery, cut the carrots into small sticks, and slice the celery.
8. Spread the scallops next to each other on a work surface and spread the filling evenly on top.
9. Fold the sides of the scallops and roll them up, starting from the narrow side.
10. Tie the roulades with kitchen twine, season with salt and pepper and dust with flour.
11. Heat the oil in a large pan and sauté the lamb rolls in it. Reduce the heat and cook for a further 10 minutes, turning constantly.
12. Add the vegetables, sauté briefly and add the sprig of rosemary.
13. Pour everything into a saucepan, pour the lamb stock into the pan, bring to the boil briefly.
14. Pour over the rolls and continue to stew for about 10 minutes.
15. Arrange the rolls on a plate, add the sauce and vegetables. Serve with polenta.

Nutrition facts (Per Serving)

• Kcal: 463
• Protein: 40.2 g
• Fat: 29.9 g
• Carbohydrates: 7.5 g