We boil the lamb organs in salted water, adding a bay leaf, a few peppercorns, and three cloves of garlic to give them a flavorful taste. This is the first important step, which will ensure a delicious base for our dish. After boiling for about 30-40 minutes, we remove the organs from the water and let them cool. Once cooled, we pass the organs through a meat grinder, obtaining a fine paste, but with a pleasant texture.
In a separate bowl, we take three boiled eggs, chop them finely, and add them to the minced organs. These will help bind the mixture and enrich the flavor. In addition to the boiled eggs, we add a raw egg to provide a moister consistency and to help homogenize the mixture. We also remember to add finely chopped fresh parsley, which will bring an extra freshness, as well as salt and pepper to taste. We mix everything very well, ensuring that all the ingredients are perfectly integrated.
Now we turn our attention to the lamb rib, which we need to prepare for stuffing. Carefully, we detach the skin from the rib and the meat, using a wooden spoon to avoid tearing. This step requires a bit of dexterity, but it is essential for creating a true feast. After creating enough space for the filling, we introduce the mixture of organs and eggs, distributing it evenly over the entire surface. Once the filling is well distributed, we sew the opening carefully, making sure nothing is lost during baking.
To season the rib, we add plenty of salt and pepper, ensuring that all the flavors are absorbed by the meat. In a baking tray, we place lard, on which we lay four thickly sliced onions, along with four halved garlic cloves and three thickly sliced carrots. This combination of vegetables will add a deep flavor and an inviting aroma to our dish. On top of the vegetables, we place the stuffed lamb rib and add 500 ml of wine, which will contribute to the juiciness of the meat.
We put the tray in the oven, setting the temperature to 180 degrees Celsius, and let it bake, turning the rib occasionally and basting it with the juices that form in the tray. It is important to maintain moisture to achieve tender and flavorful meat. The rib is ready when it is beautifully browned, and a fork easily penetrates the lamb's meat. Once it is presented perfectly, we take the rib out of the oven and place it on a platter, alongside the delicious vegetables it was cooked with.
It is served sliced, accompanied by a fresh salad of red beet and horseradish, which will perfectly complement this sophisticated dish. This recipe is not just a meal, but an unforgettable culinary experience, with rich flavors and varied textures that will surely impress any guest.
In a separate bowl, we take three boiled eggs, chop them finely, and add them to the minced organs. These will help bind the mixture and enrich the flavor. In addition to the boiled eggs, we add a raw egg to provide a moister consistency and to help homogenize the mixture. We also remember to add finely chopped fresh parsley, which will bring an extra freshness, as well as salt and pepper to taste. We mix everything very well, ensuring that all the ingredients are perfectly integrated.
Now we turn our attention to the lamb rib, which we need to prepare for stuffing. Carefully, we detach the skin from the rib and the meat, using a wooden spoon to avoid tearing. This step requires a bit of dexterity, but it is essential for creating a true feast. After creating enough space for the filling, we introduce the mixture of organs and eggs, distributing it evenly over the entire surface. Once the filling is well distributed, we sew the opening carefully, making sure nothing is lost during baking.
To season the rib, we add plenty of salt and pepper, ensuring that all the flavors are absorbed by the meat. In a baking tray, we place lard, on which we lay four thickly sliced onions, along with four halved garlic cloves and three thickly sliced carrots. This combination of vegetables will add a deep flavor and an inviting aroma to our dish. On top of the vegetables, we place the stuffed lamb rib and add 500 ml of wine, which will contribute to the juiciness of the meat.
We put the tray in the oven, setting the temperature to 180 degrees Celsius, and let it bake, turning the rib occasionally and basting it with the juices that form in the tray. It is important to maintain moisture to achieve tender and flavorful meat. The rib is ready when it is beautifully browned, and a fork easily penetrates the lamb's meat. Once it is presented perfectly, we take the rib out of the oven and place it on a platter, alongside the delicious vegetables it was cooked with.
It is served sliced, accompanied by a fresh salad of red beet and horseradish, which will perfectly complement this sophisticated dish. This recipe is not just a meal, but an unforgettable culinary experience, with rich flavors and varied textures that will surely impress any guest.
Ingredients
1 piece of lamb rib with face meat (whole piece) 300 g lamb organs (liver, lung, heart, kidney) 3 boiled eggs 1 raw egg chopped green parsley 2 crushed garlic cloves salt, pepper to taste whole pepper Needed for boiling the organs: salt 3 garlic cloves which we put with the organs to boil 1 bay leaf What do we put in the tray next to the stuffed rib? 4 onions sliced thicker 4 garlic cloves cut in half 3 carrots sliced into thicker rounds We also need 500 ml of wine and 5 large tablespoons of lard for baking.