Stuffed Lamb Cutlet

Ingredients

• 2 red onions
• 1 Zucchini
• 2 bell peppers (red and yellow)
• 200 g Cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• Salt
• pepper (ground)
• Salt
• 2 tbsp olive oil

Instructions

1. 1.

   Crush coriander, cumin, and pepper finely in a mortar. Mix about 1 tsp of the spice blend with turmeric and chili. For the bulgur, bring 200 ml salted water to boil, sprinkle bulgur with the turmeric-spice mixture, and let it absorb for about 10 minutes over low heat (or cook according to package instructions). Then allow it to cool slightly in an open pot.

2. 2.

   Preheat the oven to 100°C on both lower and upper heating.

3. 3.

   Rinse the lamb cutlets, pat dry, and rub with salt and remaining spice mixture. In a hot pan with oil, sear all sides briefly. Remove and place one cutlet on a work surface. Spread bulgur over it, lay a second cutlet on top, and secure with kitchen twine. Place on a baking sheet lined with parchment paper and bake in the oven for about 1 hour until pink.

4. 4.

   Wash potatoes thoroughly and cook in salted water for about 20 minutes until tender.

5. 5.

   Peel onions and slice into wedges. Wash zucchini, trim, and slice. Wash bell peppers, trim, and cut into pieces. Wash tomatoes. In hot oil, sauté vegetables (except tomatoes) in a pan for 5-7 minutes until slightly soft. Add tomatoes and parsley, season with salt and pepper, and taste. Keep warm until serving.

6. 6.

   For the potatoes, wash parsley, shake dry, and finely chop leaves. Drain finished potatoes and let them steam off. Melt butter in a pan and toss potatoes together with parsley and bay leaf. Season with salt and pepper.

7. 7.

   Plate the lamb with vegetables and serve alongside the potatoes.