Lamb is a staple food for Easter weekend meals. Yves Camdeborde suggests you cook it in the oven, accompanied by eggplant.
For 4 people
Utensils:
1 knife
1 board
1 pan
12 toothpicks
Ingredients:
12 eggplant slices
12 thin slices of leg of lamb
1 teaspoon thyme flower
1 tablespoon olive oil
Fine salt, freshly ground pepper
Production :
Fry the eggplant slices in the pan with the olive oil, cook them for one minute on each side. Drain on paper towels, sprinkle with thyme flowers and season with salt and pepper.
Place the eggplant slices on a board (or work surface), place a thin slice of lamb seasoned with salt and pepper on each eggplant. Roll them up and hold them with wooden spikes (toothpicks).
Heat your oven to 180 degrees. Put the lamb rolls in a dish, drizzle with a teaspoon of olive oil and bake for seven to eight minutes. Serve with seasonal vegetables seasoned with pesto.