Grate 1 potato with a raw vegetable grater in very fine pens on a cotton kitchen towel. Dry well with the help of the cloth.
Heat 1 tablespoon of oil in a 26 mm pan. Spread the potato sticks evenly in it and press down with a spoon or with your hands. Fry for about 3 - 4 minutes until the buffer underneath turns a strong brown color.
In the meantime, season the lamb fillet with plenty of salt, pepper and breadcrumbs.
Let the finished potato flatbread slide with the fried side down on two layers of kitchen towels (made of cotton, please no paper). Sprinkle the unbaked surface with chopped parsley. Roll the lamb fillet in the potato flatbread. Make sure that the sides are also closed by folding them in towards the middle. When rolling, use the cloth again and press down firmly.
Do the same with the remaining potatoes and lamb fillets.
Place the finished packages with the seam side down on a grid. This is placed over a drip pan in the oven preheated to 220 ° C for 15 minutes.
Take the lamb fillets out of the oven and let them rest briefly. Cut into slices and arrange on plates. Serve hot.
I serve with a sauce made from boiled lamb stock and red wine, which I then season with a little salt and pepper and top with ice-cold butter. Sugar snap peas and mini carrots, but also fried chanterelles or Brussels sprouts, are suitable as a vegetable side dish.
Tip: You can prepare this dish very well and only put it in the oven at the last moment, when the guests are busy with the starter.
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