Lamb Roulades with Asparagus and Tomatoes

Ingredients

• 1 kg white asparagus
• 8 spring onions
• 6 tomatoes
• 2 tbsp olive oil
• powdered sugar (for dusting)
• Salt
• 100 ml Vegetable broth
• Lemon juice
• 4 lamb cutlets (about 120 g each)
• Salt
• freshly ground pepper
• 250 g mozzarella
• 4 small tomatoes
• 4 tbsp capers
• 2 tbsp flour
• 2 Eggs
• 150 g breadcrumbs
• vegetable oil (for frying)
• basil (for garnish)

Instructions

1. 1.

   Peel the asparagus and trim off any woody ends if necessary. Wash and trim the spring onions, cutting them into quarters. Wash the tomatoes, quarter them and remove the seeds. Sauté the asparagus with the spring onions in hot oil for 2-3 minutes until lightly golden brown. Dust with powdered sugar, season with salt, allow to caramelize slightly, then add a splash of broth. Cover and simmer gently for about 20 minutes until nearly cooked.

2. 2.

   Wash the lamb cutlets, pat them dry, and if needed, lightly pound them flat. Season with salt and pepper. Drain the mozzarella and slice it. Wash the tomatoes and halve them. On each cutlet place two slices of mozzarella, one caper, and two tomato halves. Roll the meat tightly. Dredge in flour. Beat the eggs. Coat the roulades first in egg, then in breadcrumbs, pressing the coating firmly onto the meat. Heat plenty of oil in a tall pan (when bubbles rise around a wooden stick, the oil is hot enough) and fry the roulades on all sides for about 6 minutes until golden brown. Drain on kitchen paper.

3. 3.

   Remove the lid from the asparagus, blanch the tomatoes briefly, season with salt and lemon juice, and let them cook for a few more minutes.

4. 4.

   Plate the lamb roulades (cut in half if desired) and serve garnished with basil.