Lamb rolls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the lamb salmon, dab dry and cut into flat slices lengthwise. Cut the feta cheese into 4 long sticks. Wash the thyme, dab dry and remove the leaves. Cover meat with 1 slice of bacon, 1 slice of thyme and 1 slice of feta cheese. Season with pepper, roll up firmly and pin with wooden skewers. Peel garlic and press it through a garlic press.

2. 2

   Carve the chilli pepper lengthwise, remove seeds and chop finely. Peel, wash and cut carrots into small pieces. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Drain beans, rinse and drain. Strip rosemary needles from the stalk, pluck oregano leaves. Heat oil in a pan. Brown the roulades in it all around, season with a little salt. Add garlic and carrots and fry for about 5 minutes. Deglaze with stock and tomato juice, season with chilli. Cover and cook over high heat for another 5 minutes.

3. 3

   Strip rosemary needles from the stalk, pluck oregano leaves. Heat oil in a pan. Brown the roulades in it all around, season with a little salt. Add garlic and carrots and fry for about 5 minutes. Deglaze with stock and tomato juice, season with chilli. Cover and cook over high heat for another 5 minutes. Add tomato cubes, beans, rosemary and oregano. Cook for another 2-3 minutes on high heat. Add sauce thickener, bring to the boil. Season to taste with salt and vinegar. Serve with mashed potatoes

4. 4

   Add tomato cubes, beans, rosemary and oregano. Cook for another 2-3 minutes on high heat. Add sauce thickener, bring to the boil. Season to taste with salt and vinegar. Serve with mashed potatoes

Nutrition Facts

KCAL
430 kcal

CARBS
29 g

FATS
18 g

PROTEINS
36 g