- Make round shapes of the meat and tie it with a string.
- Take a large frying pan, heat butter and oil until it boils. Cook lamb for at least 3 minutes until golden.
- Exude the excess fat then add vegetable broth, wine, lemon peel and bay leaves. Cook it for 25 minutes, until tender then season it.
- Dish out and detach the strings from every piece of meat. Present it with sauce.