Lamb Roulades with Asparagus and Tomatoes

For the vegetables, peel the asparagus and cut off the woody ends. Rinse and trim the scallions and cut into quarters. Rinse the tomatoes, cut into quarters and remove the seeds. Sauté the asparagus in hot oil with the scallions for 2-3 minutes until lightly browned. Sprinkle with powdered sugar and salt and let caramelize slightly. Pour in a little broth to deglaze the pan. Cover and cook for about 20 minutes over low heat.

For the roulades, rinse the lamb cutlets, pat dry and if necessary pound flat. Season with salt and pepper. Drain the mozzarella and cut into slices. Rinse and halve the tomatoes. Distribute 2 slices of mozzarella, capers and two tomato halves on each cutlet. Roll up the meat firmly, then coat with flour. Beat the eggs in a shallow bowl. Dip the roulades in the egg and then coat with breadcrumbs. Press the breading into the roulades. Heat vegetable oil in a large frying pan. The oil is hot enough when bubbles arise from a wooden spoon handle inserted in the oil. Fry the rolls until golden brown on all sides for about 6 minutes. Drain on paper towels.

Remove the cover from the asparagus, reduce the liquid slightly and season with salt and lemon juice.