Lamb fillet in bread crust

Ingredients for 2 servings:

• 250 g lamb fillet(s)
• 200 g lamb fillet(s), diced for the stuffing
• 4 slices of Italian white bread without crust (Tramezzini)
• 1 sprig(s) rosemary
• 30 ml cream, cold
• 2 sprigs of thyme
• 1 bulb(s) garlic
• olive oil
• Salt
• pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tender meat in a crispy shell

Pluck the rosemary needles and chop finely. Roll out the tramezzini slices thinly with a rolling pin. Season the lamb fillet pieces with salt, pepper, and rosemary. Then place them in a blender with the cold cream and blend until smooth. Season the stuffing again if desired, then spread it evenly on the bread slices. Season the remaining lamb fillets with a little salt and pepper. Place one fillet on each side of the stuffing and carefully wrap them in the bread. Heat olive oil in a pan and add the thyme sprigs and the garlic bulb, halved crosswise. Fry the “bread rolls” slowly (!) in the flavored oil over medium heat until golden brown on all sides. Then drain briefly on a paper towel and let them rest. Before serving, cut the rolls diagonally so that the “inner meat” is visible. This dish also makes a great appetizer served with a salad!