PREPARATION

  1. Beat the meat as flat as possible.
  2. Squeeze out the lemon and pour juice on the meat.
  3. Peel the apples, take out the core and cut the flesh into thin slices.
  4. Place the apple slices on the meat.
  5. Sprinkle with the sugar and some clove powder.
  6. Clean the clove of garlic and press it above the meat.
  7. Roll up the meat in such a way that the apple is no longer visible and tie the lamb with a piece of string.
  8. Sprinkle the rolled lamb with ginger powder, salt and pepper.
  9. Heat the butter in a frying pan and sear the rolled meat.
  10. Heat the apple juice and add it to the meat, put a lid on the pan and let it simmer for 50 to 60 minutes.
  11. Remove the meat from the pan and keep it warm.
  12. Add the Calvados to the gravy.
  13. Add the stock cube and bring to the boil.
  14. Mix the potato flour with the water and add it to the gravy while stirring.
  15. Put the rolled lamb in the pan and let it heat up.
  16. Season the dish to taste with salt and pepper and possibly some ginger powder and Calvados.