Stuffed with Lamb Fillet and Mediterranean Paprika Vegetables

Marinate the lamb fillets with the rosemary, thyme, garlic and olive oil. Heat the olive oil (from the marinade) in a frying pan, fry the fillets well in it with the garlic and the herbs from the marinade, season with salt and pepper, set aside and meanwhile let them stand until they are cooked and still pink inside.

Pancake batter: mix the milk with the sifted egg, flour, salt and nutmeg until smooth. Add the melted butter to the batter form, stir well and pour a small portion of the batter into a hot frying pan. You should bake very small pancakes of 8 cm ø.

Before turning the pancakes, sprinkle a little grated parmesan on top. Then turn to the other side and finish baking on the second side.

Gradually bake more pancakes in this way until the batter is completely used up.

Bell pepper vegetables: Peel the peppers, remove the seeds and cut into small cubes. Fry in hot olive oil, add shallots and garlic and fry. Add the paradeis pulp with basil, fry briefly and extinguish with the white balsamic vinegar. Pour in tomato juice and simmer a little on low heat.

Season with salt and pepper and add the kitchen herbs. Fold in the diced tomatoes and remove from the heat.

To serve, first place a pancake on the plate, put a little of the paprika on top. Cut the lamb fillets into slices and add a few shoots of the pepper.

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