Summary

Ingredients

• 800 g saddle lamb, loosened
• 1 small savoy cabbage
• 1 bunch rosemary
• 1 tablespoon mustard, medium hot
• 4 slices bacon, mixed (thin )
• 6 slices puff pastry, frozen
• 1 egg yolk

Print Recipe Pin Recipe

Instructions

1. First peel off 4 large savoy cabbage leaves and cook in salted boiling water for approx. 10 minutes and allow to drain.
2. Season the meat with salt, pepper and rosemary and brush with mustard. Then cover with slices of bacon and wrap in savoy cabbage leaves.
3. Let the puff pastry thaw briefly, place 2 slices on top of each other and roll out about 1 cm thick. Wrap the meat in it, brush the edges with egg yolk, press firmly.
4. Bake in a preheated oven at 225 ° C top / bottom heat for approx. 30 - 40 minutes.
5. Cut the remaining savoy cabbage into small pieces and stew in butter for approx. 15 minutes. Take out the meat and let it rest briefly, then cut into slices.
6. Potato places go well with this.