Zucchini and lamb rolls

Ingredients for 6 servings:

• 100 g lamb fillet(s)
• 1 small zucchini
• 6 tsp pesto (wild garlic pesto)
• 6 dashes Worcestershire sauce
• 1 small garlic clove(s)
• 1 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Amuse Gueule, also suitable for buffets, very quick and easy to prepare

Peel the garlic clove, chop finely, and sauté in olive oil until translucent. Season the lamb fillet with pepper and salt, and fry briefly on all sides over high heat. Set the meat aside for the time being. Cut the zucchini into strips as thin as possible. Use either a very sharp knife or a vegetable peeler. If the strips are too thick, the meat will be difficult to roll up. Spread the zucchini strips with the pesto. Now cut the lamb fillet into bite-sized sticks, place them along the short side of the zucchini strips, and roll them up. Secure each roll with a toothpick and place in an ovenproof baking dish. Then cook for 5-10 minutes in a preheated oven at 150°C (convection oven). Drizzle with Worcestershire sauce, if desired, and serve.