- Cooking at the table
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01. July 2014
Bring water to the boil in a small frying pan. Blanche the tomatoes in it for 45 seconds. Pour the water away, allow the tomatoes to drain well and pat dry on kitchen towel. Cut into fine strips and place in a tall beaker.
Dry roast the pine kernels in a dry frying pan without adding fat. Add to the tomatoes and allow to cool.
Peel the garlic clove and press, adding pressed garlic to the above. Add the parmesan, olive oil as well as the pepper and work it all into a creamy paste.
For the sauce mix the yoghurt, sour half cream or M-Dessert with paprika, curry, olive oil and salt. Chill until served.
Soak 3 sufficiently long pieces of kitchen string for about 1 hour in salt water.
Make lengthwise cuts in the saddle of lamb fillets but do not cut through completely. Open out and place between cling film and beat until somewhat thinner with a rolling pin or a meat tenderiser. Cover the rectangle of meat with basil leaves and spread with tomato pesto, leaving an edge of about 3 cm free on the topmost long side. Roll up the saddle of lamb fillets. Tie up with the soaked kitchen string. Brush the lamb rolls all over with olive oil.
Before placing on the barbecue, season the lamb rolls with salt and pepper. Barbecue over medium hot coals all over for 10-12 minutes depending on thickness and how done you desire them to be. Wrap in aluminium foil and allow to rest for 10 minutes before slicing. Then cut into slices and serve with the yoghurt sauce.
Annemarie Wildeisen's KOCHEN