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Saturday, August 8, 2015

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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