Lamb rolls with saffron mashed potatoes
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 3-4 Stem(s) Basil
- 5 pickled peppers (about 30 g each)
- 8 Lamb roulades (from back fillet; à approx. 60 g)
- 7-10 Tbsp Pepper
- 16 discs Bacon
- 7-10 Tbsp Flour
- 4 TABLESPOONS Olive oil
- 100 ml White wine
- 1 glass (400 ml) Lamb stock
- 1 knife tip Saffron
- 250-300 ml Milk
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Cornstarch
- 8 wooden skewers
Directions
- 1
Peel and wash the potatoes and cut them into medium-sized pieces. Cook in boiling salted water for about 20 minutes. In the meantime wash basil, dab dry and pluck. Cut the peppers into roulade size.
- 2
Wash the lamb roulades, dab dry and season with salt and pepper. Cover each roulade with 2 slices of bacon, 1 paprika and 1 basil, except for something to garnish. Roll them up and fix them with wooden skewers.
- 3
Dust the roulades thinly with flour. Heat 1 tablespoon of oil in a frying pan and fry the roulades in it for approx. 5 minutes over medium heat until they are completely brown. Deglaze with white wine and stock and braise covered for about 15 minutes over a low heat.
- 4
In the meantime, drain the potatoes and let them evaporate briefly. Bring milk and saffron to the boil. Mash the potatoes, stir in the remaining oil and the milk. Season with salt and nutmeg. Keep puree warm.
- 5
Remove the roulades, keep warm and bring the stock to the boil. Mix the starch with 1 tablespoon of water until smooth and thicken the stock. Finely dice the remaining peppers and add to the sauce. Season with salt and pepper.
- 6
Arrange roulades with sauce on a plate and garnish with the remaining basil. Serve puree separately.
Nutrition Facts
570 kcal
29 g
31 g
38 g
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