How to cook a saddle of lamb in batter

You’ll need

a

    • saddle of lamb;
  • flour;
  • glass of sour milk;
  • apple vinegar
  • black and red pepper;
  • onion
  • carrots
  • bell pepper
  • tomatoes;
  • dill
  • parsley.
Instruction
1

Prepare the meat by cutting it into pieces the size of a small sardstick. Put it in a cup and pour with apple vinegar, sprinkle with red and black pepper. You can use kebab seasoning. Leave the meat to marinate, and make the dough yourself.

2

Pour three glasses of flour into a cup. In a glass of sour milk, add half a teaspoon of salt, the soda at the tip of the knife and stir. Instead of sour milk, half a cup of sour cream diluted with boiled water can be used. Pour the milk into the flour, immediately add fifty grams of melted butter and take out the dough.

3

Slice two large heads of onions and a couple of bell peppers, brush and rub on the grater two medium carrots. Take two tomatoes, cut them thin slices. Roast all this in vegetable oil for about ten minutes, salt a little. Put in a cup, add a shabby slice of garlic to the finished mass and mix well.

4

Add vegetable oil to the same pan and roast the meat pieces until the golden crust appears. While the meat is fried, cut the fennel and parsley, you can add some green onions as well.

5

Roll out the dough, preparing pieces of this size so that meat can be wrapped in them. Turn on the heating oven, setting it to 250 degrees. Put a little prepared filling of vegetables on a rolled out slice of dough, pour the greens, then put a slice of meat on top. Sprinkle it again with greens, top lay a thin layer of filling and wrap the dough. Its edges are better lubricated with yolk.

6

Ready pieces of meat in the dough lay on a foil covered tray, grease the foil with oil. On top, anoint the rolls with an egg, it will give them a mouthwatering shine. After that, put the baking tray in a heated oven and bake for about fifteen minutes. When you see that the top of the rolls is befriended, reduce the temperature to 200 degrees or reduce the top heating (for electric plates). Bake for another ten minutes. Saddle lamb in the batter is ready, you can serve it to the table. If the pieces forced from the oven turn out to be dim, grease them with butter. This recipe leaves you with great opportunities for improvisation — in particular, you can add a variety of ingredients to the filling.

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