Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry).
Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare.
Arrange the ground meat mixture, cover with the sides of the stomach and bake.
When ready, turn onto a plate and serve with green lettuce.
br>2. Cut the heart in half lengthwise so that
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
Coat lamb in 2 teaspoons olive oil and heart remining oil a medium
ave time you can marinade Lamb with Mixture of yogurt,garlic
bsp oil and sear the lamb medallions for about 6 mins
in a large skillet brown lamb in hot oil. Drain off
ith daqoos (you can find recipes for this on food.com
Cut the lamb into 1 inch pieces.
hem through the spit. Some recipes include a layer of fat
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
ot mashed potatoes.
More recipes featuring fresh local ingredients are
ore and only use the heart.
Skin the preserved lemon
lted water and leave the heart in that for about half
Place beef heart in large kettle and cover
00b0F. Grease a 9 cup heart-shaped cake pan and sprinkle