Crunchy roll with lamb and vegetables

3_10085 CRISPY ROLL with lamb and VEGETABLES INGREDIENTS for 4 PEOPLE A carr ' lamb from 8 ribs, 4 tablespoons olive oil, 2 peppers, an eggplant, a Zucchini, a sprig of thyme, 200 g of chicken breast boiled egg white, 20, of cream, a bit of curry, 4 sheets of pasta brick, some basil leaves, pepper, salt.

Boning the carr ' and saves the meat thoroughly, then Brown quickly in 2 tablespoons of olive oil so I browned; keep aside.

Wash vegetables carefully; clean the peppers and remove the seeds and pith, tick the courgettes and remove the stalk to the eggplant.

Cut the vegetables in brunoise, eliminating the pulp with seeds of Eggplant that Zucchini.

Let them then skip a few minutes, focusing in the pan used previously for the meat.

Add salt and pepper, add the thyme, then remove the vegetables from the pan with a slotted spoon.

Finely chop the chicken breast, transfer it to a bowl, add the egg whites, cream, curry, add salt and pepper and mix thoroughly.

Lay the sheets of pasta brick on the work surface and brush with warm water to make it soft; spread in an even layer, then spread the ratatouille the minced chicken, lay over the Lamb, place a few leaves of basil, then call the roll, she sealed both ends of pasta brick.

Grease a nonstick baking dish, move the roll and brush the surface with olive oil; Bake at 180°, in the oven already warm, 15 minutes.

If you wish, you can serve this dish with a bouillon made from the bones of carr.

When cooked, remove from oven, let cool, cut into slices and serve immediately.