Stuffed and Sauteed Lamb Clod

TopatoTopatoДарт Вейдър4119871
"Whatever you do - be sure to try this slightly different Stuffed and Sauteed Lamb Clod."
Preparation45 min.
Cooking150 min.
Тotal195 min.
Servings6
Cook
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Ingredients

  • lamb clod - 2 lb (1 kg) deboned
  • veal mince - 7 oz (200 g)
  • breasts - 3.5 oz (100 g), smoked, chopped
  • tomatoes - 6
  • garlic - 3 cloves
  • breadcrumbs - 3 tablespoons
  • white wine - 1 cup
  • olives - 12, black
  • eggs - 1
  • olive oil - 2 tablespoons
  • parsley - 1/2 bunch
  • salt - to taste
  • black pepper - 1 tsp
  • nutmeg - to taste
  • bay leaf - 1

Preparation

Remove the pits from the olives and chop them coarsely. Peel the garlic and mash it. Peel the tomatoes, dice them. Chop the parsley.

To make the filling, mix the chopped smoked breasts, veal mince, parsley, breadcrumbs, olives, garlic and egg.

Tenderize the lamb clod carefully to thin it out, put the filling in the middle and wrap into a roll, then tie tightly with thread.

Fry the roll on all sides in heated oil on low heat. Add the tomatoes, white wine, salt, black pepper, nutmeg and bay leaf.

Cover and saute on low heat about 2 hours 30 min. Turn the meat over from time to time. Remove from the heat, remove the thread. Cut the roll into slices and serve with a garnish of the sauce.

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