Lamb loin in puff pastry with savoy cabbage

Ingredients for 4 servings:

• 800 g saddle of lamb, boned
• 1 small savoy cabbage
• 1 bunch rosemary
• 1 tbsp mustard, medium hot
• 4 slice(s) bacon, streaky (thin slices)
• 6 slice(s) puff pastry, frozen
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

First, remove 4 large savoy cabbage leaves and cook them in boiling salted water for approx. 10 minutes, then drain well. Season the meat with salt, pepper, and rosemary and brush with mustard. Then wrap the bacon slices around it and wrap it in the savoy cabbage leaves. Let the puff pastry thaw briefly, then place 2 slices on top of each other and roll out to a thickness of approx. 1 cm. Wrap the meat in it, brush the edges with egg yolk, and press down firmly. Bake in a preheated oven at 225°C (top/bottom heat) for approx. 30-40 minutes. Chop the remaining savoy cabbage and sauté in butter for approx. 15 minutes. Remove the meat and let it rest briefly, then slice it. Serve with potato wedges.