Lamb aspic

Ingredients for 4 servings:

• 200 g lamb, leftovers, braised
• 300 ml Lamb stock
• 100 ml port wine
• Vinegar (red wine vinegar) to taste
• 1 bay leaf
• 2 grains allspice
• Parsley, fresh, chopped
• Allspice from Espelette
• Salt
• 1 small zucchini (cut into small cubes and lightly fried)
• 5 tomatoes (oven-baked tomatoes, diced
• 6 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

small appetizer in a glass

Finely chop the lamb. Mix with the oven-baked tomatoes, diced zucchini, and chopped parsley, and season with salt, pepper, and allspice. Heat the stock with the port and vinegar. Add the bay leaf and allspice berries and simmer for 10 minutes. Season with salt and pepper, and let cool slightly. In the meantime, soak the gelatin. Remove the bay leaf and allspice. Add the gelatin and heat again (do not overcook or overheat). Transfer the meat mixture to molds or small jars and fill with stock. It’s best to refrigerate overnight to set.