Stuffed Lamb Rolls on Tomato Sauce with Mushroom Noodles

A delicious mushroom dish for any occasion!

Remove the skin and tendons from the lamb loin, cut into thick medallions. Pat them out thinly between cling film and season with salt and pepper. Spread 3 tbsp. chopped pine nuts and the grated mountain cheese evenly on top and sprinkle the thyme leaves on top. Now form small rolls and close them with a toothpick.

Heat the rapeseed oil in a frying pan, brown the rolls on all sides and remove from the pan. In the same frying pan, sauté the shallots and garlic. Add the chopped rosemary. Briefly fry the paradeis pulp and add the tomato juice, season with salt and pepper, add the thyme and cook a little. Pour in the rolls and cover with a lid and cook gently.

Put the tomatoes briefly in boiling water, rinse and remove the skin. Then quarter them and remove the core. Cut the quartered flesh of the tomatoes into small cubes. Remove the rolls from the sauce and keep warm. Cut the zucchini into small strips, add to the sauce and cook briefly. Add 2 tbsp. pine nuts to the sauce and lightly roll. Put the rolls again into the sauce. Then add the diced tomatoes and season to taste with salt, pepper and plucked thyme leaves.

Mushroom pasta:

Canola oil, semolina, flour, 7 egg yolks and a small to

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