Lamb rolls in Bessarabian style
Hearty and savory lamb roll in Bessarabian style
Ingredients
| lamb 800 g |
| onions 2 pcs |
| carrots 2 pcs |
| garlic 5 cloves |
| milk 1 liter |
| garni 1 bunch |
| mint leaves 10 g |
| prunes (seedless) 5 pcs |
| nutmeg 1 pinch |
| salt, pepper to taste |
| vegetable oil 50 g |
Instructions
Step 1
Cut a piece of lamb into two parts and baste under foil. Season with salt and pepper. Cut carrots lengthwise into 4 pieces, prunes in half into plates. Place prunes, carrots and mint leaves on the edge of each piece of meat. Wrap the pieces of meat into rolls and tie with twine.
Step 2
Fry crushed garlic and onion quarters in vegetable oil and transfer to a baking dish. Then fry the rolls in the same oil until crusty and put them in the mold.
Step 3
Fill everything with milk, sprinkle with nutmeg, add a bouquet garni, salt and pepper. Close the mold tightly with a lid and bake the rolls for 3 hours at 170 degrees.
Step 4
After a while, increase the temperature to 180 degrees and bake the rolls without the lid for another 15 minutes.
Step 5
To serve, if desired, decorate the dish with mint and sprinkle with black pepper.
