roulades with sauerkraut (vogelsberger rolle)

Ingredients

• Servings: 6
• 1 large dill pickle
• 1 1/2 pounds lamb loin
• 6 strips thick sliced bacon
• 1/4 cup german stone ground mustard
• 1 (16 ounce) can sauerkraut, drained
• salt and black pepper to taste
• 3 eggs, beaten
• 2 cups dry bread crumbs
• 2 tablespoons butter
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• slice the pickle lengthwise into six wedges. slice lamb loin into six thin, wide pieces and lay a baking sheet.
• lay a slice of bacon and a slice of dill pickle on one side of each lamb loin slice. divide the mustard and sauerkraut among the lamb loin slices. season with salt and pepper; roll up each slice tightly and secure with toothpicks. dip each roulade in the beaten egg and then roll in bread crumbs.
• melt the butter in a skillet over medium heat; drizzle in the olive oil. cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees f (63 degrees c), 5 to 7 minutes per side. remove toothpicks before serving.