Lamb Cutlets in Caul Fat

Name: Lamb Cutlets in Caul Fat
Total time: 40 min
Yield: 4 servings
Ingredients: 125.00 г Баранина; 125.00 г Баранья жировая сетка; 0.50 головка Репчатый лук; 12.50 г Барбарис; 0.75 веточка Петрушка; 1.00 веточка Укроп; 0.25 ч. л. Аджика; по вкусу Соль

Juicy lamb cutlets with herbs and barberry, wrapped in caul fat. The dish is cooked in the oven and served with a sweet and sour sauce.

Total: 40 min
Standard serving: 344.1 g

Cutlets
Caucasian cuisine
Lunch
Dinner
Festive table
In the oven
Quick

Ingredients

Total 8

Lamb
125 g≈ 1/4 pcs
Lamb fat mesh
125 g
Onion
75 g≈ 1/2 pcs
Barberry
12.5 g≈ 4 tsp
Parsley
2.25 g≈ 1 stalk
Dill
2 g≈ 1 sprig
Adjika
1.375 g≈ 1/4 tsp
Salt
to taste

Instructions

1
Step 1
Clean the lamb from films and cut it into small pieces.
2
Step 2
Finely chop the dill and parsley.
3
Step 3
Pass the meat and onion through a meat grinder.
4
Step 4
Add herbs, salt, adjika and barberry juice to the minced meat. Mix thoroughly and refrigerate for 20–30 minutes.
5
Step 5
Form cutlets from the ground meat, wrap each one in caul fat.
6
Step 6
Place the cutlets on a baking sheet and bake in a preheated oven at 180°C for 30–40 minutes.
7
Step 7
Serve with a sweet and sour sauce, such as pomegranate.

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Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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Pilaf with Lamb and Barberry

Caucasian Shashlik

Chicken cutlets with vegetables and herbs

Beef Tongue with Milk Mushrooms in the Oven

Lamb Pilaf in Lavash

Kyukyou with lamb and potatoes

Baked Eggplants with Cottage Cheese and Cheese

Lahmacun with Lamb

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