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 onto 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.
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