Stuffed Lamb Roll Miss Marple

Pasta dishes are always a good idea!

For the filling, peel and finely dice the onions. Rinse parsley under cold running water, dry and chop finely.

Mix onion cubes and parsley with mustard seeds and sauté in a little soybean oil.

Rinse lamb breast under cold running water, dry and rub with salt, pepper and cayenne pepper.

Spread stuffing evenly on top, roll up meat and wrap with spaghetti. Brush the roll with soybean oil, place on the grease pan of the oven and roast in the heated oven at 175 °C for a total of 1 1/2 hours.

In the meantime, rinse greens under cold running water, dry and coarsely dice. After half an hour of roasting, add to the roast form and sauté and add water.

Cover the cooked roast and let it rest for a while. Pour the roast stock through a sieve. Add whipped cream and soy sauce, let it boil and add sauce thickener while stirring. Season the sauce with salt, white pepper and cayenne pepper.

Slice the roast and serve with the sauce.

Serving: Broccoli and cauliflower florets, parsley potatoes or tagliatelle.

Drink: Baden red wine, e.g. Pinot Noir.

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