Lamb and Parma Ham Kebabs
fried in wildflower olive oil

Ingredients

• 8 thinly cut lamb escalopes (flank)
• 8 thin slices of Parma ham
• 8 fresh basil leaves
• 4 fresh rosemary sprigs
• Herbaria “Sicilian Rock Salt” from the mill
• Herbaria “Trio Noir” pepper blend from the mill
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp Herbaria “Provençal Wildflowers”

Place the lamb escalopes between sheets of plastic wrap and flatten with a knife or mallet until they are evenly thin. Place 1 slice Parma ham and 1 basil leaf on each escalope and roll up. Speer two escalope rolls together with a sprig of rosemary. Season with salt and pepper. Heat the olive oil in a frying pan and fry the lamb kebabs for about 1-2 minutes on each side. Add and melt the butter, then gently sauté the flowers in the fat. With a tablespoon, drizzle the flower butter over the lamb kebabs. Serve immediately.