Lamb roll will be a wonderful cold appetizer and, undoubtedly, will decorate the holiday table. Preparing the roll is simple, but cooking takes some time. I offer an original recipe for this amazing dish. The indicated amount of food is enough for 6 servings.
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You will need
- - lamb leg - 1.5 kg;
- - carrots - 2 pcs.;
- - eggs - 2 pcs.;
- - celery (root) - 2 pcs.;
- - celery (stem) - 2 pcs.;
- - garlic - 4 cloves;
- - lemon - 1 pc.;
- - vegetable oil - 6 tbsp. l.;
- - salt - 1 tsp;
- - bay leaf - 2-3 pcs.;
- - ground black pepper - 1 tsp;
- - black pepper (peas) - 1 tsp;
- - dill (greens) - 10 branches;
- - basil (greens) - 6 branches.
Instruction manual
1
Meat preparation. Wash the lamb leg well with water, make an incision lengthwise to the bone and carefully cut the bone. The meat should remain whole. Expand the meat into a layer, fill it with cold water and leave it in the refrigerator for 10-12 hours.
2
Rub the raw carrots on a coarse grater. Cut the celery stalk into small pieces, and cut each small block lengthwise into four parts. Rub the celery root on a grater. Finely chop the dill. Mix vegetables and separate about one third of all vegetables (for broth).
3
Place two-thirds of the vegetables on a layer of meat, evenly distributing throughout the piece. Salt, pepper. Wrap a tight roll. Tie the roll with a strong thread.
4
Boil water in a large saucepan, put the remaining third of vegetables in water, salt, pepper, add basil, garlic (2 cloves), peppercorns. Put the roll in the broth and simmer for 1.5 hours.
5
Remove the zest from the lemon. Squeeze the juice out of the pulp. Add the zest, lemon juice and bay leaf to the broth and cook the meat for another 30 minutes. Remove the finished meat from the broth, wrap in foil, put under oppression before serving.
6
Cooking sauce for roll. Cook hard-boiled eggs. Peel, chop finely (or rub on a fine grater). Rub the remaining garlic in a mortar, add vegetable oil, 3 tbsp. l broth, eggs and a little chopped greens. Salt, pepper, mix. The sauce is ready!
7
Before serving, cut the meat into pieces about 1 cm thick, serve with the sauce. The dish is ready!
Useful advice
It is best to take the meat of a young lamb.