Peel the onions, cut in half and cut into small cubes. First cut the meat crosswise into 6 equal pieces, then cut each one lengthways. Season with salt and pepper. Spread half of the cream cheese on the inside, cover with half of the basil and stick with wooden sticks.
Brown the meat in the hot clarified butter, add the onion. Deglaze with wine and stock and cook covered for 8 minutes over medium heat. Chop the rest of the basil.
Stir the remaining cream cheese together with the lemon zest into the roast stock, bring to the boil again and add the remaining basil. Possibly seasoning.
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