Remove the leg of lamb, free the meat from fat, tendons and skin. Separate the topside and cut into very thin slices. Dice the remaining meat and grind in the kitchen blender with the whipping cream to make the farce. Add sherry, salt and pepper to taste. Later pass through a fine sieve and leave to cool.
Prepare the whole eggs with olive oil, semolina, flour, salt and perhaps lukewarm water to pasta dough and rest for half an hour.
Knead the
Roll out the dough into an even thin circle and spread up to 1 cm from the edge with the lamb farce. Sprinkle freshly plucked washed thyme leaves on top. Season the thin slices from the top shell with salt and pepper from the mill and place them next to each other on the spread farce. Brush the free edge of the dough with the egg yolk. Roll up the dough and form it into a snail, then put it aside to cool. Heat a little olive oil in a roasting pan and brown the lamb bones, chopped to the size of walnuts, and a little of the lamb fat. When browned, add the root vegetables and then the paradeis pulp. Extinguish with red wine and simmer (3 times, 5 centiliters each time). Add water and bring to a boil, then reduce the energy.
Repeatedly remove fat and turbidity. Add thyme, garlic, a little bay leaf, new spice, and black pepper and salt. Simmer on low heat for 1 1/2 hours, then pass through a fine
Related Recipes:
Salmon StrudelFor the salmon strudel, first prepare the mushroom farce. For the mushroom sauce, finely chop the mushrooms...
Salmon Terrine with Baby SpinachFor the salmon terrine with baby spinach, first prepare the farce. Check the salmon fillet carefully for bones...
Lamb Leg Ragout with Shallots and CarrotsCut lamb leg into pieces that are not too large and not too thin. Mix coarsely chopped herbs with oil and...
Lemon LambRemove larger pieces of fat and skins from the lamb shoulder, cut the meat into 2 cm cubes. Peel the shallots...
Meat Pie De LuxeA special terrine mold is not necessary, the filling is simply wrapped with dough. Mix the flour and salt in a...
Kale Curry with Couscous and DatesStrip the kale leaves from the stems, rinse and drain properly, blanch in batches in a large saucepan for 2-3...
Fasenanenbruestchen with Dried FruitA delicious mushroom dish for any occasion! Remove the skin, tendons from the pheasant breasts. Soak the dried...
Stuffed Veal Roll with Chanterelles1. coarsely dice the greens, place in the juice pan of the oven with the bones (from the saddle of veal)...
Salmon Terrine with AsparagusFor the salmon terrine with asparagus, first clean the asparagus (peel white asparagus and remove the lower...
Baden Ox MeatPasta dishes are always a good idea! Boil salted water with vegetables and bones in a large saucepan. When the...