Lamb loin in strudel pastry

Ingredients for 4 servings:

• 500 g lamb loin
• 4 tbsp olive oil
• 1 tbsp parsley
• 1 tbsp chervil
• 1 tbsp basil
• ½ tsp thyme
• 2 m.-large eggplant(s)
• 400 g tomatoes
• 250 g strudel sheets
• 25 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

fine cuisine

Trim the saddle of lamb, season with salt and pepper, and sear on all sides in 2 tablespoons of hot olive oil. Pluck the herb leaves from the stems, finely chop, mix, and roll the saddle of lamb in the mixture. Cut the unpeeled eggplants lengthwise into thin slices, then sprinkle with salt and let stand for at least half an hour. Shake off the salt and sear the eggplant slices in 2 tablespoons of olive oil for 1 to 2 minutes on each side. Remove from the pan and pat dry with kitchen paper to remove any excess oil. Peel the tomatoes, quarter them, and remove the seeds. Cut into small cubes, season with salt and pepper. Line a sheet of strudel pastry, brush with melted butter, place a second sheet on top, and also butter. Place a rectangle of eggplant slices in the center of the long side, distribute the raw tomato cubes evenly over it, and place the saddle of lamb on top. Roll the strudel pastry up around the filling and brush the outside with butter again. Bake in an oven preheated to 220 degrees Celsius for 10 to 12 minutes. Then let it rest, covered, for a few minutes and slice diagonally to serve.