Meat cooled, rinse, dry and cut strips about 3cm wide and 6-8 cm long. Season meat lightly with salt, season with pepper and drizzle with juice of one lemon. Fry briefly on all sides in hot fat. Cover meat strips with herbs and wrap each with a slice of bacon. Place the meat rolls one after the other on a baking tray. Sprinkle the herbs with a little oil. Bake in a heated oven (fan oven 200 degrees) for about 10 minutes.
Serve with: béchamel potatoes seasoned with grainy Dijon mustard and juice of a lemon and green leaf salad.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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