Fried Meat

No national cuisine is possible without a piece of fried meat. A tasty and flavourful piece of meat can tempt everyone. Choose tender meat for frying (trim off fat and sinew and process them with herbs, roots and vegetables to use as seasoning for soups). Rub the steaks with pepper, salt and dried herbs – mint, oregano, chamomile, raspberry and strawberry leaves, and put on well heated cooking fat (melted butter, pork fat). Bon appetit!

Roast Lamb Leg With Mint Pistachio Crust

Ingredients:
(serves 14)
1 lamb leg (З.1 kg)
2 large garlic cloves thinly sliced
salt
30 g margarine or butter
1 small onion chopped
1,5 slice stale white breadcrumbs
60 g pistachios finely chopped
2 tbsp fresh mint chopped coarsely
1/4 tsp ground black pepper
125 ml port
3 tbsp flour
400 ml chicken stock
asparagus and boiled potatoes (desirable)

Cooking: Preheat the oven to 170 C. Trim off the fat. Make 10-12 cuts in the meat 1cm wide, put a piece of garlic into each cut. Rub the lamb with 1 tsp salt. Put the lamb fat down on a grill over a roasting tin. Insert a meat thermometer into the thickest part making sure it does not touch a bone. Roast for 1 hour. Put a small pan on medium heat and melt the margarine. Add the onions and cook 10 min. Take off the heat. Add the breadcrumbs, the pistachios, the mint the pepper and 1/2 tsp salt. Coat the joint evenly with the breadcrumb mixture after it has roasted for 1 hour. Roast another 1

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