Stuffed Lamb Roulade with Chanterelles

Clean and rinse the chanterelles, select a few nice small ones for the garnish.

Set aside and cut the remaining mushrooms into not too small cubes.

In a small saucepan, sauté the chopped shallots in butter, add the chanterelles and thyme, season with salt and pepper and extinguish with a little white wine.

Sauté the mushroom duxelles until all the liquid has evaporated.

Now set aside 2 tablespoons per unit for the filling.

Dust the rest with flour, pour in beef broth and whipping cream and cook on the edge of the stove until creamy.

Season the lamb cutlets, fry them in a frying pan with hot oil on both sides and put them on a warm plate.

Sauté the sorted out chanterelles in a little bit of butter.

Heat the mushroom duxelles set aside, add a tiny bit of chopped parsley, divide the amount evenly among the cutlets and roll them up into roulades.

Season the chanterelle cream sauce, fold in the remaining parsley and place on hot plates.

Arrange the roulades on it and bring to the table with add-ons as desired.

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