Stuffed Roast Lamb Roll with Napkin Dumpling

Season the lamb breast with salt and pepper. Dice the bread, mix with raisins and candied lemon peel and pour lukewarm milk. Add diced Brie, kitchen herbs and eggs and mix well. Stuff the lamb breast and tie with spaghetti.

Brown the meat in clarified butter. Extinguish with red wine and port and place in oven heated to 170 °C (gas mark 1). Turn the roast a few times to the other side and remove from the oven after 30 minutes. Heat up the gravy with brandy and crème fraîche and pour through a sieve.

For the dumpling, dice the bread and pour lukewarm milk over it.

Sauté the minced onion and parsley in butter, mix with the roll mixture and eggs. Season with salt and pepper and nutmeg. Form the mixture into a roll in a crockery holder, tie with spaghetti and place in boiling water for 40 min. Cut napkin dumpling into slices and fry lightly in butter.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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