Lamb loin fillet rolls with truffle stuffing
Delicate, aromatic lamb, cooked gently in Cooking Paper, low-fat
4 loin lamb fillets (160 g each)
100 g turkey breast
2 g fresh truffles
1 sprig tarragon
2 tbsp cr�me fra�che
freshly ground pepper
SAGA Cooking Paper
Chill (or frost) the turkey breast well. Lay a sheet of SAGA Cooking Paper on your worktop. Wash and dry the lamb. Place the lamb on the paper and hold it down with the flat of your hand and then cut into it horizontally on the thicker side with a sharp knife. Do not cut right through the meat, but make sure that it is still attached at the other end. Spread the meat out and gently flatten it out with a meat mallet. Do the same for the other three pieces.
Cut the turkey breast into chunks and blend it with the seasonings and truffle into a smooth paste. Add the cr�me fra�che and season with salt and pepper.
Place each of the flattened slices of meat on a sheet of SAGA Cooking Paper about 20 cm long. Spread some of the stuffing paste over the meat and roll it up with the help of the Cooking Paper and make a SAGA Roll and secure with cooking string if necessary.
Brown the rolls in the cooking paper � either for about 2 minutes in a contact grill or for 2 minutes on each side in a frying pan. Finish cooking in an oven at 90�C for about 10 to 15 minutes.
After cooking, carefully unwrap the rolls and let them rest for a few minutes. If the meat is not to be served immediately, keep it warm by placing the unwrapped rolls in hot - not boiling - water. Serve sliced.
Serve with: Baked vegetable sticks and roast potatoes with bacon.