- 800 g lamb breast
- 2 sprigs of leeks
- 1 lemon
- 200 g parsley
- 2 tomato
- 200 g bulgur
- s alt, pepper, mint, devesil, white wine
We knock and open the chest. Season with s alt, pepper and grate the lemon peel.
We put onion, mint, devesil inside the breast and wrap the meat in the shape of a roll. To keep the shape, we wrap it with thread.
We heat the pan and seal the roll from all sides.
We put it in the pan and add white wine to reduce the sauce.
Then we return the roll to the sauce, put it in the oven for 2 and a half hours, at 180-200 degrees.
Soak bulgur for 30 minutes in boiling water. During this time, finely chop the parsley, peel the tomatoes from the skins and remove the seeds. Cut them into small cubes.
We mix the already swollen bulgur with the tomatoes and parsley, season with dressing and lemon.
The dressing is made from lemon, olive oil, s alt, black pepper.
Form the salad on a plate and cut the roll into slices.
The recipe was prepared and provided by chef Boris Kolakszazov.