John Myers
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Lamb in Savoy Cabbage
The perfect lamb in savoy cabbage recipe with a picture and simple step-by-step instructions.
Cutting rings:
- 2 liter Salted water
- 1 packet Ricotta
- Black pepper from the mill
- 1 Pc. Diced onion
- 100 g Leek
- 400 g Lamb fillets
fry.
- 1 tablespoon Clarified butter
Sauce :
- 1 Pc. Onion
- 1 Pc. Diced carrots
- 100 g Halved leek lengthways and cut
- Tomato paste concentrated three times
- 150 ml Riesling dry
- 150 ml Vegetable broth
- 100 ml Ayran
Garnish .
- 120 g Bulgur
- 240 g Vegetable broth hot
- 2 tablespoon Chopped mint
- 1 teaspoon Honey liquid
- 1 tablespoon Rapeseed oil
- 1 teaspoon Vinegar
- Ground cumin
- 2 Pc. Chopped tomatoes
- 0,25 Pc. Carrot diced raw
- Salt and pepper
- Blanch the pearling leaves, rinse, pat dry between kitchen towels. (Rolling pin) Top with ricotta, pepper, onion + leek rings.
- Put in the lamb fillets & wrap them nicely, take a leaf with it, then wrap the 2nd leaf in the opposite direction, pinch it with needles.
- Heat a pan, add clarified butter, then fry the savoy cabbage rolls (on both sides). Then place the rolls in a deep baking sheet.
- Now for the sauce in the pan, fry the onions, add the vegetables and tomato paste. Infuse with Riesling and broth. Pour the sauce into the baking dish.
- Cook at 150 ° C in the oven up to a core temperature of 80 ° C. When the temperature is reached, add some Ayran.
- I serve bulgur with it, let it swell, then add the remaining ingredients to taste.
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