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Stuffed leg of lamb.

Stuffed leg of lamb.

Stuffed leg of lamb.

Stuffed leg of lamb. There are a lot of types of ram leg packing. We will focus on one of the most famous, delicious and simple.

Easy snacks to make.


leg of lamb (1.5-2 kg)
1/2 cilantro bundle
1/2 basil beam
300 g of cottage cheese
3 onions
3 cloves garlic
2 table. tablespoons of black olives, pitted
200 ml beef broth
200 ml of dry red wine
vegetable oil for frying
salt, ground black pepper to taste

Stuffed leg of lamb.


The oven is heated to 220 ° C. Leg of lamb to wash and dry with paper towel. Carefully cut bone, pulp expanded upward on the working surface incision. Rub with salt and pepper.

For the filling greens rinse, shake off the water, a few sprigs to postpone for decoration, the rest is very finely chopped. Cottage cheese mash with a fork and mix with chopped herbs.

The resulting mixture stuff the meat, cut edges chipped toothpicks. Put in a deep baking dish.

The bulbs are cleaned and cut into quarters. Garlic peel and coarsely chop. In a pan heat a small amount of vegetable oil and lightly fry the onion and garlic. Transfer to a baking dish to meat. Add olives.

Bake for 1 hour, then pour the hot broth, wine and bake for another 40-50 minutes, occasionally basting the meat sauce formed. Cooked leg out onto a plate, put a number of onion, garlic and olives. Garnish with fresh herbs and pour sauce formed during baking.




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One Response to “Stuffed leg of lamb.”

  1. […] is a dish of Georgian cuisine, it is called — CHASHUSHULI, which means «spicy» in translation. My network friend opened it for […]

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