Lamb and Parma Ham Kebabs
fried in wildflower olive oil

Lamb and Parma Ham Kebabs


  • 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.

For this recipe you need:

Provençal Wildflowers

Spice and Flower Blend for lamb and vegetables

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Sicilian Rock Salt

Natural Rock Salt Crystals, without additives

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Trio Noir

Pepper speciality with black peppercorns from three regions

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