Lamb sausage
Instructions
Beat the meat to get a slice.
Diced chopped carrot and celery and let them soften for a few minutes with a clove of garlic and a tablespoon of oil.
Add the boiled peas in salt water and drained, soaked in milk crumbs and squeezed, marjoram and parsley and finally the egg.
Add salt and pepper and, if necessary, add a little more milk or crumbs to get a mixture of right consistency.
Place the filling in the center of the meat, rolled up and tied with kitchen twine, closing well the roast at the ends.
Brown the meat with the garlic and the remaining oil and Rosemary and cook to moderate flame for about 45 minutes.
Let stand 5 minutes before unpinning the meat and slice it.
When cooked, the flesh of the Lamb should be somewhat soft and pink because remains tasty.
