Summary

Ingredients

• 250 g lamb fillet (s)
• 200 g lamb fillet (s), finely diced for the farce
• 4 slices white bread, Italian without rind (Tramezzini)
• 1 sprig rosemary
• 30 ml cream, cold
• 2 sprigs thyme
• 1 bulb garlic
• olive oil
• salt
• Pepper, black

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Instructions

1. Pluck the rosemary needles and chop finely. Roll out the tramezzini slices thinly with a rolling pin.
2. Season the lamb fillet pieces with salt, pepper and rosemary. Then put it in the blender together with the cold cream and puree it finely. If necessary, season the farce again and then spread it evenly on the bread slices.
3. Season the remaining lamb fillets with a little salt and pepper. Place one fillet on each of the farce and carefully wrap it in the bread.
4. Heat the olive oil in a pan and add the thyme sprigs and the garlic bulb, halved across.
5. Slowly (!) Fry the bread rolls in the flavored oil over medium heat until golden brown on all sides and then drain them briefly on kitchen paper and let them rest.
6. Before serving, cut the rolls diagonally so that you can see the meat core.
7. The dish can also be served great as a starter with a salad!