LAMB SHASHLIK WITH SEA BUCKTHORN
Serves six
- 1.4 kg EMH boneless lamb leg
marinade:
- 300 g sea buckthorn berries
- 500 g onion
- 1 tbsp sugar
- salt
- 1 bunch of mint
salad:
- 1 medium onion
- 2 tsp sumac
- 1 flatbread
- cold-pressed olive oil
- juice of 1 lemon
- 1 garlic clove
- 5-6 radishes
- 1 small bell pepper
- 1 medium tomato
- 1 cucumber
- pomegranate seeds
- lettuce leaves
- a small handful of flat-leaf parsley and mint
Peel and slice the onions. Chop the mint. Crush the sea buckthorn berries. Mix everything in a large bowl, add sugar and salt to taste. Cut the leg meat into 3x4 cm cubes, add to the marinade, mix well and leave to marinate for at least 6 hours. Then clean the meat of the marinade and cook. For the salad, peel the onion and garlic. Slice the onion finely, toss with sumac and squeeze gently. Tear the flatbread into pieces and fry in a pan with olive oil until golden. Grate the garlic and mix with lemon juice and olive oil for the dressing, season with salt. Dice the tomato, cucumber, radish and pepper into small cubes. Tear the lettuce into smaller pieces and chop the herbs. Toss everything in a large bowl with the dressing, scatter the bread pieces on top last. Serve alongside the shashlik.
SPRING LAMB
Serves six to eight
- 1 EMH lamb leg (2.4-2.6 kg)
- cold-pressed olive oil
- salt
- freshly ground black pepper
- 1 garlic bulb
- a large bunch of parsley, mint, thyme and rosemary
- a handful of green olives
- 1 lemon
- 2 large onions
on the side:
- 2 heads of broccoli
- a large bunch of fresh carrots
- 600-700 g new potatoes
- butter
green sauce:
- a large bunch of parsley and mint
- cold-pressed olive oil
- salt
- a pinch of chilli flakes
- (roasted lemon juice)
- 2 tbsp capers
Debone the lamb leg (keep the bone for making stock), remove excess fat and butterfly the leg to create as large a surface as possible. Drizzle with oil and season with salt and pepper. Peel the garlic cloves and finely chop together with the olives and herbs. Spread the mixture evenly over the meat. Roll the meat up and tie with kitchen string. Heat a little oil in a pan and brown the roll on all sides. Peel the onions, slice into rounds and place in the bottom of a roasting dish, set the meat roll on top. Cut the lemon in half, place cut-side up in the dish and add water to a depth of 2 cm. Place the lamb in a preheated 180 C oven and roast for about 1.5 hours until the internal temperature reaches at least 60 C (the meat will still be pink). For more well-done meat, roast until it reaches 80 C.
Meanwhile, boil the potatoes, carrots and broccoli (be careful, the carrots and broccoli should stay crunchy). Drain and set aside. When the meat is done, melt butter in a pan, add a splash of oil and lightly fry the vegetables until golden. For the sauce, finely chop the herbs and capers, stir in enough olive oil to reach your preferred consistency. Season with salt and chilli flakes and squeeze in the juice of the oven-roasted lemon.
Slice the meat and serve with the vegetables and green sauce.
