Roll of lamb with herbs. Aromatic, juicy, perfectly receptive spices and in general, any flavoring. Roll of lamb stuffed with nuts, olives, garlic and herbs promise you a stunning fragrance and excellent taste of the finished dish.
Leg of lamb without bone - 2 kg
Pine Nuts - 100g
Olives without stones - 100 grams
White bread slices - 100g
Fresh parsley - 1 bunch
Oregano - 1 bunch
Mint - 1 bunch
Garlic teeth - 2 pieces
Lemons - 2 pieces
Vegetable oil - 2 tablespoons
White wine - 300 ml
Liquid honey - 2 tablespoons
Flour - 2 tbsp
Meat broth - 800 ml
Egg - 1 piece
For mint sauce
Fresh Mint - 1 bunch
The sand is sugar - 2 tablespoons
Red Wine vinegar - 4 tablespoons
Boiling water - 1 tablespoon
Salt - 1/4 tablespoon
How to Cook a roll of lamb with herbs
Remove the lamb from the refrigerator an hour beforecooking. In a food processor, knock nuts, olives, bread, herbs and 1 clove garlic, to get thick stuffing. Transfer to a large bowl, sprinkle with salt and pepper, add the eggs, zest and juice of 1 lemon.
Heat the oven to 200 degrees. Place the leg of lamb on the board skin side down. Carefully incise it at its thinnest point and open like a book. Make another incision without cutting the meat right through to the piece remained uncovered. Cover with foil and repel the rolling pin. Evenly distributed over the surface of the meat stuffing and wrap the short edges inward, then roll the meat loaf from the short side and tie with string every 3 cm along the edges. Place the roll in a baking dish, brush with butter, salt and pepper well. Pour the wine into a mold and bake at the rate of 15-20 minutes per 450g.
The remaining clove of garlic mash, mix ina small bowl with the remaining lemon juice and honey. 20 minutes before end of cooking gently pull mutton roll, brush the resulting mixture and return to oven. Ready strudel leave "rest" on the board, covered with foil, 40 minutes.
To make the gravy, remove from the mold forbaking fallen pieces of toppings to meat juice to stay in shape, add flour to make a thick paste, and hold, stirring, for 2 minutes over medium heat. Breaking lumps whisk, pour the broth, bring to a boil and stir in the heat for 5 minutes, until thickened.
For the sauce, mix the mint leaves finely chopped 50 gram mint beam, 2 tablespoons caster sugar, 4 tablespoons red wine vinegar, 1 tablespoon of boiling water and salt.