Place the lamb escalopes between sheets of plastic wrap and flatten with a knife or mallet until they are evenly thin. Place 1 slice Parma ham and 1 basil leaf on each escalope and roll up. Speer two escalope rolls together with a sprig of rosemary. Season with salt and pepper. Heat the olive oil in a frying pan and fry the lamb kebabs for about 1-2 minutes on each side. Add and melt the butter, then gently sauté the flowers in the fat. With a tablespoon, drizzle the flower butter over the lamb kebabs. Serve immediately.