Filled lamb leg slices

Take leaves of thyme from twigs. Peel the garlic and press it over thyme. Stir in 2 tablespoons of oil and 1 tablespoon of lime juice. Cover lamb leg slices. Spread the pine nuts in a dry frying pan until golden brown. Spinach wash, clean and pat dry in a tea towel. Finely chop spinach. Clean the forest onions and cut into rings. Wash fennel and cut into small pieces. Dill finely cut dill and leaves fresh mint.

Heat 2 tablespoons of oil in a large saucepan. Fry the spring onion and fennel gently for 3 minutes. Spinach and the rest of lime juice are all trapped and allow moisture to evaporate. Dill, mint, raisins and pine nuts gently for about 2 minutes. Season with salt and pepper. Meanwhile preheat four plates. Heat the remainder of oil in large frying pan. 4 slices of leg of lamb in about 1 minute brown on both sides. Place on plates and sprinkle with salt and pepper. Stir the rest of the leg of lamb loins in the same way. Divide vegetable filling over slices on plates. Cover with last slices of leg of lamb. Season with salt and pepper. Serve immediately. Tasty with rice and salad.